Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Medium | Onions | Finely cut and chopped - curry |
| 2 | Teaspoon | Ginger Paste | For Marinade: |
| 2 | Teaspoon | Garlic Paste | For Marinade: |
| 1 | Teaspoon | Chilly Powder, Red | For Marinade: |
| 1 | Teaspoon | Garam-Masala | For Marinade: |
| 1 | Teaspoon | Turmeric Powder | For Marinade: |
| 200 | Grams | Curds | For Marinade: |
| 500 | Grams | Mutton | cleaned and cut in pieces |
| 2/3 | Teacup | Cooking Oil | |
| 1 | Medium | Tomatoes | Finely cut and chopped - curry |
| 3 | Teacup | Coconut scraped (fresh) | - curry |
| 1 | Piece | Cinnamon (Dalchini) | - curry |
| 6 | Nos. | Cloves (Lavang) | - curry |
| 10 | Nos. | Pepper Corns | - curry |
| 1 | Teaspoon | Aniseed (Suwa, Shopa) | - curry |
| 1 | Teaspoon | Salt | For Marinade: |
Method
* Mix all marinade ingredients and add mutton pieces.
* Stir well and set aside for 30 minutes.
* Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
* Saute for a minute and add onions and fry till golden and add coconut.
* Saute until brown.
* Add chopped tomatoes and stir and take off from the heat.
* Allow to cool.
* Grind the mixture in a processor.
* Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and cook until done.
* Now add the griound mixture and simmer for 5-6 minutes.
* Remove from the heat.
* Serve hot with boiled rice.
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