Ingredients:
Mutton – 1/2 kg
Tomato – 2 cup
Small Onions – 15 to 20
Green Chillies – 4 to 5
BlackPepper – 2 tsp
Garlic – 10 flakes
Jeera – 2 tsp
Sombu (Fennel Seeds) – 1/2 tsp
To Grind:
Coconut Oil – 2 tsp
Red Chillies – few
Coriander Seeds (Dhaniya) – 2 tsp
Pepper – 2 tsp
Jeera – 2 tsp
Fennel Seeds – 1/2 tsp
To Grind (2)
Coconut – 1 cup
Garlic – 7 to 8
Small Onions – 10
Curry Leaves – few
For Garnish:
Coconut Oil
Mustard Seeds – 1/2 tsp
Red Chilli – 4 to 5
Small Onions – 7 to 8, grated
Method:
1. Heat a pan over moderate heat and add the coconut oil.
2. Add the red chillies, coriander seeds, pepper, jeera and fennel seeds.
3. Fry and grind to a paste.
4. Keep aside.
5. Add mutton in cooker with 2 cups of water.
6. Add onion, tomatoes, green chillies, turmeric powder and 2 tsp of oil.
7. Pressure cook for 3 whistles.
8. In a pan, heat oil and add the coconut, garlic and small onions.
9. Fry them with curry leaves and grind to a paste.
10. Open the cooker and add the ground paste.
11. Add salt and allow it to boil for sometime.
12. To garnish, fry the small onions, red chilli and mustard seeds in little coconut oil till the onions turn brown.
13. Add this to the gravy.
14. Boil for 10 more minutes.
15. Serve hot with rice.
