1. 1 Cup = 200ml

Ingredients

1. Mutton – ½ kg
2. Red chili powder – 1 tsp
3. Crushed ginger garlic – 2 tsp
4. Water – ½ cup
5. Oil – 2 tbsp
6. Salt – to taste

Method

1. Marinate the mutton pieces with salt. Heat oil in a pan, add crushed ginger garlic and saute for few seconds. Add the mutton pieces and fry for 4 – 5 minutes.
2. Add red chili powder and ½ cup water and combine well. Pressure cook for about 4 – 5 whistles and remove from flame (reserve the mutton stock, the water in which mutton is cooked).

For the masala

Ingredients

1. Whole black pepper – ½ tsp
2. Onion – 2, thinly sliced
3. Green chili – 2, chopped
4. Crushed ginger garlic – 1 tsp
5. Tomato – 1, chopped
6. Black pepper powder – 1 tbsp
7. Red chili powder – ½ tsp
8. Coriander powder – 1 tsp
9. Fennel seeds – 1 tsp (roast and ground to powder)
10. Coriander leaves – 1 tbsp
11. Oil – 2 tbsp
12. Salt – to taste

Method

1. Heat oil in a pan, add whole black pepper. Add the sliced onion and little salt and saute till soft. Add chopped green chili and crushed ginger garlic and saute till the raw smell disappear. Add tomato and cook till soft and mushy.
2. Add black pepper powder, red chili powder, coriander powder and fennel seed powder and saute till the raw smell disappear and oil appears on top.
3. Add the cooked mutton and cook for about 5 minutes. Add the mutton stock and cook till thick and done. Add the coriander leaves, combine and remove from flame. Serve hot with roti or ghee rice.