Ingredients
mutton – ½ kg
curds – ½ cup
chopped cashew nuts – 2 tbsp
grated coconut – 1 cup
garlic – 6 flakes
ginger – 3 cm
cumin – ½ tsp
poppy seeds – 1 tbsp
cardamoms – 5
cloves – 7
chilli powder – 1 tsp
turmeric powder – ½ tsp
grated coconut – ½ cup
cinnamon – 2 pieces
ghee – 4 tbsp
onion – ½ cup, chopped
bay leaves – 2
green chillies – 4, chopped
salt – to taste
fresh cream – ¼ cup
Method
Wash the mutton, squeeze dry. Marinate with the curd and ½ tsp salt for 1-2 hrs.
Soak cashew nuts in hot water for 1 hr.
Extract ½ cup thick milk and ½ cup thin milk from the coconut.
Grind garlic with ginger. Grind all the ingredients from cumin to cinnamon together.
Heat ghee in a pressure cooker. Fry onions till brown. Add ginger garlic paste and fry.
Add the masala paste and fry well. Add mutton and fry till almost dry.
Add bay leaves and thin coconut milk. Pressure cook till mutton is tender.
Add green chillies, coriander leaves, cashew nuts and thick coconut milk. Simmer for 2-3 minutes.
Add cream, give one boil and remove from fire.
Garnish with coriander leaves and serve with naan or rotis.
