Ingredients: Boneless mutton ½ kg Method: Dry cloves, elaichi, jeera, cinnamon sticks and nutmeg powder are to be roasted and then ground to a fine paste. Heat some oil in a saucepan; add bay leaves and chopped onions and sauté. When the color of the onion changes to brown, ginger and the garlic paste needs to be added. Put in the boneless mutton and stir; mix in the ground masala, turmeric and red chili powder. Pour some water, add salt to taste and boil till the mutton becomes tender. Add the paste of poppy seeds, coconut paste along with the roasted coriander powder. Boil for another ten minutes. Garnish with coconut paste and serve hot. |
