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Mutton Coconut Masala
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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.
Collections:
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Curries & Gravies
North Indian