MUTTON IN THICK GRAVY

MUTTON IN THICK GRAVY

Ingredients:
1 kg boneless mutton
¼ tsp tumeric powder
1 tbs ginger paste
1 tbs garlic paste
1 tbs curds
1 cup of water more if needed
Salt to taste

50 grms ghee
1 onion chopped
3 tbs onion paste
1 tsp aniseed paste
2 tbs of chillie powder
2 tsp of coriander powder
1 tbs of kas kas paste
250 grms tomato made into puree
Little coriander leaves for garnishing
Little lime juice
For seasonings:
Cinnamon stick, cloves, bay leaf , cardamoms curry leaves.

Method:
Add 1 cup of water and boil the mutton with the tumeric powder, little salt, little ginger , garlic paste and the curds.

When the mutton is cooked remove and keep aside.
You will have little gravy with the mutton.

Heat a thick bottomed pot.
Add in the ghee, add in the seasonings.
Sauté well. Add in the chopped onion and let it become
little brown. Add in the ginger garlic paste.
Stir nicely. Now add in the onion paste, aniseed paste.

Stir well again, now add in the chillie powder, coriander powder,
Keep the flame low and stir well.
Now add in the kas-kas paste and the tomato puree.
Stir well so that all the spices get mixed well.
Add in the boiled mutton with the gravy

Cook on low fire so that all the raw smell goes and the gravy becomes thick. You can see the oil separating in the gravy
Remove and garnish with coriander leaves, and lime juice