REQUIRED INGREDIENTS
1 1/2 pounds mutton
3 bay leaves
SET ONE
1 large onion
2 green chilies
1 cup yogurt
1 teaspoon ginger
1 teaspoon garlic
5 curry leaves
SET TWO
4 whole clove
1 1/2 teaspoons coriander seeds
2 cardamom
1/2 teaspoon turmeric
2 teaspoons gasagasaalu (poppy seeds)
2 red chiles (Not the dry ones. These are ripe green chilies)
1/2 cup oil
Salt, to taste
Servings: 4
1. Make into a paste Set 1 by adding a little amount of water. Keep aside.
2. Make into a powder Set 2 and keep aside.
3. In a large bowl mix mutton pieces, salt and paste of Set 1. Keep aside for 40 minutes and then in a pot, in sufficient amount of water, cook on medium heat until the meat becomes tender.
4. Now in a wide skillet heat oil and when oil is hot add chopped red chili, bay leaves and meat from the above dish. (Do not add any remaining liquid. This will be needed later.) Fry on high heat for seven minutes and then add the powder of Set 2. Fry for two more minutes on low heat and then add the remaining liquid from the pot. Now cook on low heat for a few minutes or until the sauce thickens.
5. Garnish lightly with fresh butter and serve hot.
Preparation Time: 40 minutes
Cooking time: 40 minutes
Serving Ideas: This dish goes very well with paratha and plain white rice and gives off the wonderfully fresh aroma of curry leaves.
Cuisine: Indian
1 1/2 pounds mutton
3 bay leaves
SET ONE
1 large onion
2 green chilies
1 cup yogurt
1 teaspoon ginger
1 teaspoon garlic
5 curry leaves
SET TWO
4 whole clove
1 1/2 teaspoons coriander seeds
2 cardamom
1/2 teaspoon turmeric
2 teaspoons gasagasaalu (poppy seeds)
2 red chiles (Not the dry ones. These are ripe green chilies)
1/2 cup oil
Salt, to taste
Servings: 4
1. Make into a paste Set 1 by adding a little amount of water. Keep aside.
2. Make into a powder Set 2 and keep aside.
3. In a large bowl mix mutton pieces, salt and paste of Set 1. Keep aside for 40 minutes and then in a pot, in sufficient amount of water, cook on medium heat until the meat becomes tender.
4. Now in a wide skillet heat oil and when oil is hot add chopped red chili, bay leaves and meat from the above dish. (Do not add any remaining liquid. This will be needed later.) Fry on high heat for seven minutes and then add the powder of Set 2. Fry for two more minutes on low heat and then add the remaining liquid from the pot. Now cook on low heat for a few minutes or until the sauce thickens.
5. Garnish lightly with fresh butter and serve hot.
Preparation Time: 40 minutes
Cooking time: 40 minutes
Serving Ideas: This dish goes very well with paratha and plain white rice and gives off the wonderfully fresh aroma of curry leaves.
Cuisine: Indian
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