1k g Mutton, washed 2 tablespoon @purespice_sa ginger garlic masala 1 teaspoon @purespice_sa Red chillies & garlic 1 teaspoon @purespice_saGreen chillies & garlic ½ teaspoon freshly grated ginger 1 tablespoon Kashmiri / any hot variation Chilli Powder ¼ teaspoon arad (Turmeric)2 teaspoon dhana jeeroo 1 teaspoon Fennel (Soomph) Powder 1 teaspoon (Garam) Mix Masala 2 whole Elachi (cardomom) (cardomom) pods 3 whole Cinnamon Sticks 2 whole Cloves 5 Tomatoes, grated ½ cup Tomato Paste or puree4 tablespoon Coconut Cream(I omitted)Salt to taste 1 teaspoon Brown sugar
Sprigs of Saffron infused in about 4 tablespoon warm water 2 sprigs curry leave 2 onions, fried and drained or 2 chopped raw onions 3 whole green chilli / to taste
ghee (Clarified butter) (Clarified butter) / Oil
METHODHeat ghee (Clarified butter) (Clarified butter) in a pot. Add in meat, red and green masala paste, spices and whole spices, season with salt.
Be sure to let the meat brown.
Throw in a handful of all ready fried onions,
Tomatoes and enough water to cook the mutton through.
Once the mutton begins to soften, add in tomato puree, brown sugar, saffron water and coconut cream with about 1 cup water
Allow the sauce to reduce
Heat some oil for a vagaar in a pan
Add in curry leave and whole chilli
Fry until aroma begins to release
Garnish just before serving with a handful of fried onions and the curry leave and Chilli mix
Serve hot alongside Indian style vegetables with roti / naan
01 Jun 2022