Ingredients:
Mutton – 1 cup
Onion – 1 cup
Pepper Powder – 2 tsp
Red Chilli Powder – 2 tsp
Ginger Garlic Paste – 2 tsp
Bay Leaf – 2
Green Chilli – 4
Coconut – 1/2 cup
Coriander Powder – 3 tsp
Salt as per taste
Fennel Seeds – 1/2 tsp
Curry Leaves – few
Mustard Seeds – 1 tsp
Method:
1. In a pressure cooker, add the 1/2 cup chopped onion, 1 tsp red chilli powder, turmeric powder and green chilli.
2. Fry for 10 seconds and add ginger garlic paste, 1 bay leaf, 1/4 tsp fennel seeds, coriander powder, curry leaves.
3. Add the mutton pieces, salt and water.
4. Pressure cook for 3 to 4 whistles.
5. In another pan, heat oil.
6. Add mustard seeds, 1 bay leaf, onion, fennel seeds, bay leaf and curry leaves.
7. Add coconut and fry for 1 to 2 minutes.
8. Add the cooked mutton gravy.
9. Add pepper powder and let it boil till it thickens.
10. Garnish with coriander leaves.
11. Serve hot with plain rice or as a side dish with chapathi.
