Ingredients:
Mutton – 500 gms, boneless, chopped
Water – 3 cups (750 ml)
Onions – 2, small, finely sliced
Green Chilli – 1, slit lengthwise
Tomato – 1, sliced
Urad Dal – 1/2 tsp
Cinnamon – 1 one inch stick
Cloves – 4
Cardamoms – 5 to 6
Star Anise – 1
Curry Leaves – handful, chopped
Red Chilli Powder – 2 tblsp
Coriander Powder – 1/2 tblsp
Cumin Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt as per taste
Oil – 1 1/2 tblsp
Black Pepper Powder as per taste
For the marinade:
Garlic – 5 to 6 cloves, peeled
Small (Sambar) Onions – 100 gms, peeled
Ginger – 2 two inch piece, peeled
Green Chillies – 2 to 3
Saunf – 1 tsp
Water – 1/2 cup
Method:
1. Grind together the marinade ingredients until smooth.
2. Add turmeric powder and mix well.
3. Marinate the mutton pieces in this for 1 to 1 1/2 hours.
4. Bring a pan of water to a boil.
5. Add the marinated mutton pieces and boil until half-cooked.
6. Add red chilli powder, coriander powder, cumin powder, garam masala powder and salt.
7. Cook till the mutton pieces are tender and water has almost evaporated.
8. Keep aside.
9. Heat oil in a different pan.
10. Fry the dal until golden.
11. Add cinnamon, cardamom, cloves and star anise.
12. Fry for a minute or two.
13. Add the onions and green chillies.
14. Fry until onions are golden brown.
15. Add the tomatoes and curry leaves.
16. Cook for another 2 minutes and add the mutton pieces.
17. Add pepper powder and increase flame to high.
18. Cook until oil starts to separate and the mixture becomes dry.
19. Transfer to a serving dish.
20. Serve hot with rice or roti.
image credit: serious eats
