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
- Grind together the marinade ingredients until smooth.
- Add turmeric powder and mix well.
- Marinate the mutton pieces in this for 1 to 1 1/2 hours.
- Bring a pan of water to a boil.
- Add the marinated mutton pieces and boil until half-cooked.
- Add red chilli powder, coriander powder, cumin powder, garam masala powder and salt.
- Cook till the mutton pieces are tender and water has almost evaporated.
- Keep aside.
- Heat oil in a different pan.
- Fry the dal until golden.
- Add cinnamon, cardamom, cloves and star anise.
- Fry for a minute or two.
- Add the onions and green chillies.
- Fry until onions are golden brown.
- Add the tomatoes and curry leaves.
- Cook for another 2 minutes and add the mutton pieces.
- Add pepper powder and increase flame to high.
- Cook until oil starts to separate and the mixture becomes dry.
- Transfer to a serving dish.
- Serve hot with rice or roti.