NANJIL STYLE MUTTON MASALA

INGREDIENTS

Mutton -1 Kg

Onion - 1 ( chopped )

Tomatoes - 2 ( pureed )

Ginger & Garlic Paste - 1 Tbsp

Salt - to taste

Ghee - 1 Tbsp

TO MARINATE

INGREDIENTS

Pepper Powder - 1 Tsp

Red Chilli Powder - 1 Tsp

Ginger & Garlic Paste - 1 Tbsp

Salt - to taste

TO DRY ROAST AND GRIND

INGREDIENTS

Fresh Coconut - 1 / 2 cup ( grated )

Shallots - 20 ( chopped )

Red Chilli Powder - 1 Tbsp

Pepper Powder - 2 Tbsps

Turmeric Powder - 1 Tsp

Coriander Powder - 1 Tbsp

Fennel Powder - 2 Tsps

TO TEMPER

INGREDIENTS

Oil - 4 Tbsps

Curry Leaves - 3 Sprigs

Cinnamon - 1 inch

Cardamoms - 2

Cloves - 2

METHOD

1. Clean and chop mutton into medium size pieces.

2. Marinate the mutton pieces with the ingredients

     to marinate for an hour.

3. Pressure cook the mutton till soft and keep aside.

4. Dry roast the coconut in a pan and when it browns

    remove pan from stove and add the spice powders.

5. Once the roasted comes down to room temperature,

    grind it to a fine smooth paste along with shallots.

6. Heat oil in a pan and add the curry leaves and whole

    spices to temper.

7. Once it crackles, add the chopped onion and saute till

     it turns golden.

8. Add the ginger and garlic paste and fry till raw smell is

    no more.

9. Add the pureed tomatoes , salt to taste and the ground

    paste ,stir for 5 minutes in a medium flame.

10. Add the cooked mutton now along with the stock

      and mix well.

11. Let it simmer in a low flame for 5 - 10 minutes.

12. Just before removing from stove , add 1 Tbsp of ghee

      and serve hot.