- Mutton – 1kg
- Big Onion – 3
- Mango – 1 small pc
- Ginger Garlic Paste – 4 Tsp
- Curd – 1/2cup
- Curry leaves – little
- Green Chilli – 3 to 4
- Rambai leaf – Little (optional)
- Turmeric powder – 25 gm
- Red Chilli Powder – 25gm
- Corriander powder – 1 tea spoon,Cumin powder – 1 tea spoon
- Raw Plantain – 1
- Salt – As per taste
- Coconut Oil – 150 to 200gm
- Ghee – 200gm
- Coconut – 1/4 cup
- Poppy seeds – 4Tbsp
- Cashew nuts – 12 no.
*Grind the poppy seeds first and then add the coconut, cashew, little water to this and grind to a fine paste.
*Marinate the mutton with masala powder,some onions,curry leaves,1 green chili, mix and keep aside for 1/2 an hour.
*In a cooker heat oil, ghee, tip in cinnamon,clove, cardamom, rambai leaf and saute.
*Add the remaining onions, ginger garlic paste, curry leaves, green chilli, turmeric powder,red chilli powder and saute well.
*When these are fried well,add in the marinated mutton pieces,pour the curd and close the cooker lid without applying the weight and cook in low flame for 10 minutes.
*To this then pour the coconut paste by adding 1 1/2 cup of water,the remaining masala powder,salt and mix well.
*The above paste should be added only after the mutton gravy reaches the boiling stage.Later add the chopped raw plantain, mango and mix.
*Put the weight to the cooker and cook the meat for 2 whistles in high flame and for 2 whistles in low flame.
*If the gravy is little watery,then open the cooker lid and leave it for 5 more minutes till water evaporates and reach the required consistency.