Mutton – 1 kg, cut into small pieces
Onions – 2 big. Chopped
Shallots – 7, sliced into thin rounds
Tomatoes – 2 chopped
Ginger paste – 4 tsp
Garlic paste – 4 tsp
Mustard – 1 tsp
Green chillies – 2 chopped
Fennel seeds – 3 Tbsp
Cinnamon stick – 1 inch piece
Cloves – 6
Cardamom – 6
Kashmiri Chilli powder- 2 Tbsp
Turmeric powder – 2 Tbsp
Corriander Powder- 2 Tbsp
Eastern mutton masala – 2 Tbsp
Salt – as required
Coconut Oil – 2 Tbsp
- Dry roast the cinnamon, cardamom, cloves and fennel seeds until it releases a nice aroma and attains a slight change in colour. Once cooled, grind this into a coarse powder and keep separate.
- Add 1 Tbsp. chilly powder, 1 Tbsp. turmeric powder, 1 Tbsp. coriander powder, 1 Tbsp. mutton masala, 3 tsp. each of ginger paste and garlic paste, the grounded spice mix and salt to the mutton pieces. Mix well and keep it for marination for half an hour.
- Heat 1 Tbsp coconut oil in a pan and fry the marinated mutton on high flame until it attains a light brown colour.
- Transfer the mutton into a pressure cooker and cook until the cooker gives off 3- 4 whistles.( The number of whistles depends upon your cooker and the tenderness of the mutton you use, tender mutton will get cooked by 1-2 whistles).
- In a separate deep bottomed pan heat the remaining oil and splutter the mustard.
- Once the mustard splutters add the onions and curry leaves and sauté well until onion turns pink and translucent. Now add the remaining ginger paste, garlic paste and green chillies. Saute well until raw smell goes off and onions start to brown.
- Add the chopped tomatoes and continue sautéing until tomatoes gets mashed .
- When the tomatoes are well cooked and an oil layer starts to appear , add the powders- 1Tbsp each of turmeric powder, chilli powder, coriander powder and mutton masala. Add enough salt too and fry well until raw smell goes off.
- Add the cooked meat into this masala and cook 3/4t of the water is evaporated. Once water is evaporated, turn on flame to high and roast the mutton well until it turns dark brown.
- Fry the sliced shallots in a little oil, until nice brown in colour and pour on top of the roasted mutton.
- The roasted mutton can now be removed from flame and served.