Mutton Coconut Masala

Ingredients

• • Boneless mutton (cut into l inch cube pieces) - 1 kg
• • Green cardamoms/Choti elaichis - 4
• • Black cardamoms/Moti elaichis - 4
• • Cloves/Laungs - 6
• • Cinnamon/Dalchini sticks - 2
• • Bay leaves/Tej pattas - 4
• • Onions (finely sliced) - 4
• • Ginger (julienned) - 1 teaspoon
• • Ghee - 3 tablespoons
• • Coconut (grated without the brown skin) - 1
• • Garlic paste - 2 teaspoons
• • Chilly powder - 1 teaspoon
• • Salt - as required
• • Curry leaves - 20
• • Green chillies (finely chopped) - 4
• • Tomatoes (finely chopped) - 4
• • Saunf powder/Fennels - 1 teaspoon
• • Red chillies (fresh, cut into thin strips) - 2

Method

• 1. Heat ghee in a large heavy bottomed pan and add the green and black cardamoms, cloves, cinnamon sticks and bay leaves. Fry for a minute.
• 2. Add sliced onions and cook till light brown. Add the garlic paste and the ginger matchsticks. Fry until browned.
• 3. Add grated coconut, chilly powder, curry leaves and tomatoes. Saute until fat separates
• 4. Add mutton and roast for 15-20 minutes. Add 2 cups of water, bring to a boil, cover and simmer until mutton is tender and the masala is thick.
• 5. Sprinkle saunf powder, garnish with the red chilly strips and serve hot with boiled rice.