Ingredients non vegetarian 4 servings

• 15 to 20 mutton pieces
• 2 tsp Chilli Powder
• 2 tsp Dhania Powder
• 1 tsp jeera powder
• 1 tsp Freshly ground Pepper Powder
• 2 tsp freshly ground ginger-garlic paste
• 1 tsp turmeric powder
• 2tsp salt
• 1 cup coconut- fennel seed paste
• Potatoes 2 no.s cut into pieces
• 2 tsp lemon juice
• 3 cups water
• 1 tbsp oil

For tempering:

• 2 brinji leaves
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 finally chopped onion
• finally chopped coriander leaves
• finally chopped curry leaves
• 3 dry red chillies
• tomatoes 2 no.s cut into pieces

Directions

1. Heat oil in a Pressure Pan and fry brinji leaves,mustard seeds, fennel seeds, chopped onions, chopped tomatoes and curry leaves .
   Put chilli powder, dhania powder, jeera powder, turmeric powder,pepper powder,ginger-garlic paste and needed salt one by one in order and saute well.
2. Put boneless mutton Pieces and potato pieces next and mix them well in the masala and pour 3 cups of water and close the lid of the pressure pan.
3. Cook it for 10 minutes or upto 4 whistle.Then remove the pan from the flame and keep it aside.
4. After 10 minutes open the pressure pan and put it in flame again. Add grated coconut paste  and cook for 5 mins.
5. add chopped coriander leaves and  lemon juice and cook for 2 minutes. 
   Serve hot with rice or chapathi.

Comments