Ingredients (Serves 3 - 4):
Mutton -- ½ kg
Turmeric Powder -- ½ tsp
Red Chilly Powder -- 2 tsp + 1 tsp
Coriander powder -- 2 tsp
Ginger Garlic Paste -- ½ tsp + 1 tsp
Shallots -- 2 - 3
Garlic -- 5 cloves
Onion -- 2 cups, finely chopped
Tomato -- 1 cup, finely chopped
Cloves -- 2
Cinnamon -- 1 inch piece
Bay leaf -- 1
Fennel seeds -- 2 tsp
Grated coconut -- 2 tbsp
Poppy Seeds -- 1 tsp
Curry leaves -- 1 sprig
Salt -- to taste
Water -- 1-1½ cup
Oil -- 3 - 4 tbsp
Clean and cut the mutton into small pieces. Marinate it with turmeric powder, 2 tsp red chilly powder, coriander powder. salt and ½ tsp ginger garlic paste. Keep it aside for 30 minutes.
Heat 1 - 2 tbsp of oil in a pressure cooker and add the marinated mutton. Saute for 2 minutes. Add the chopped shallots, chopped garlic and water. Mix well and let it cook for 2 - 3 whistles.
Meanwhile, grind the cloves, cinnamon, bay leaves, fennel seeds and poppy seeds into a fine powder. Then add the grated coconut and water and grind into a paste.
Heat oil in a heavy bottomed pan. Add chopped onion, 1 tsp ginger garlic paste and curry leaves. Saute until they are translucent. Add the chopped tomatoes and saute until they are mushy.
Add the grounded masala and 1 tsp red chilly powder and saute until oil separates.
Now add all the gravy from the cooked muttom pieces and mix well. Do a salt check and adjust if required. Keep stirring until the water evaporates and it results in a semi - thick masala. Add the cooked mutton pieces and mix well to let it have the masala coated. Now let it fry until the desired consistency.
Serve with rice / chapathi.
You can also replace mutton with beef. I have tried it too.