Mutton – 3/4 kg
Hot Water – 1 cup
Cinnamon – 2 inch piece
Cloves – 1 tsp
Cardamom Pods – 1 tsp
Salt to taste
Refined Vegetable Oil – 1/2 cup
Onions – 1/2 kg, sliced
Ghee – 1 cup
Garlic Paste – 2 tblsp
Ginger Paste – 2 tblsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Chilli Powder – 1 tsp
Aniseed – 2 tsp
Tomatoes – 1/4 kg, chopped
Curd – 1 cup
Coriander Leaves – handful
Green Chillies – 4, slit
Cashewnuts – 1/4 cup
Coconut – 1/2 cup, grated
Lime Juice to taste
1. Cut the mutton into medium size pieces.
2. Trim away the excess fat and wash well.
3. Cook the mutton with 1 cup hot water, cinnamon, cloves and cardamom.
4. Cover with a deep lid containing water on top.
5. Reduce heat and cook at a gentle simmer till the mutton is tender and the stock is reduced to one cup.
6. Remove from heat and keep aside.
7. Heat oil in a pan and fry the sliced onions, stirring frequently.
8. Wait till they turn a golden brown.
9. Remove from heat and keep aside.
10. Heat the ghee in another pan.
11. Fry the garlic and ginger paste one after the other.
12. Grind coriander powder, turmeric powder and chilli powder to a paste.
13. Add this to the fried ginger-garlic paste. Fry well.
14. Add the chopped tomatoes.
15. Fry well until the oil separates.
16. Add curd, coriander leaves, green chillies, fried onion and cooked meat with the spices and the stock.
17. Mix well and cover with a lid.
18. Reduce heat and simmer for about 10 minutes till the meat pieces are blended well with the gravy.
19. Grind the cashewnuts and the grated coconut into a fine paste.
20. Blend this paste into the curry and mix well.
21. Add lime juice and salt to taste.
22. Remove from fire.
23. Serve hot.