Ingredients:
Mutton – 500 gms, boneless
Onions – 1/2 cup, finely chopped
Tomatoes – 1/2 cup, chopped
Garlic Cloves – 4, halved
Fresh Ginger – 1 tblsp, minced
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Garam Masala Powder – 1 tsp
Black Pepper Powder – 1/3 tsp
Cumin Powder – 1/3 tsp
Salt – 1 tsp
Tomato Sauce – 1/2 cup
Fresh Coriander Leaves – 1/4 cup, chopped
For the Spice Powder:
Sesame Seeds – 1 tsp
Dried Red Chilli – 1
Fennel Seeds – 1 tsp
Cumin Seeds – 1 tsp
For the Tempering:
Oil – 3 tblsp
Bay Leaf – 1
Cinnamon Sticks – 3 one inch pieces
Curry Leaves – 3
Fenugreek Seeds – 1/4 tsp
Cumin Seeds – 1 tsp
Fennel Seeds – 1/4 tsp
Urad Dal – 1 tsp
Method:
1. Cut the meat into small pieces.
2. Remove and discard all fat.
3. Rinse the meat under cold water several times.
4. Drain and set aside.
5. Grind the spice powder ingredients to a fine consistency.
6. For the tempering, heat the oil in a pan over medium heat.
7. When the oil is hot add the bay leaf, cinnamon and curry leaves.
8. Stir and add the remaining tempering ingredients.
9. Fry over medium heat till the dal is golden.
10. Immediately add the onions, tomatoes, garlic and ginger.
11. Stir and add turmeric powder.
12. Saute till the onions are soft.
13. Increase heat to high.
14. Add the meat and stir for 3 to 5 minutes till it is well coated with spices and begins to turn pink.
15. Add the chilli powder, garam masala powder and black pepper and cumin powder.
16. Mix and add salt and tomato sauce.
17. Add 2 cups of warm water and stir till well blended.
18. When the mixture comes to a boil, stir in the ground spice powder.
19. Cover and cook for about 45 minutes stirring often till the meat is tender.
20. If the gravy becomes too thick or if the meat is not tender, add 1/4 cup of water or more as required.
21. Serve with white rice.
