Ingredients
- 500 g mutton (lamb)
- 4 tablespoon oil
- 2 large onion, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 tbsp ginger garlic paste
- 3 slit green chillies
- 2 tbsp Kashmiri chilli powder
- 2 tbsp coriander powder
- 2 teaspoon garam masala powder
- Salt to taste
- 3/4 cup fresh coconut grated
- Water as needed
- ½ cup California walnuts whole
- ½ cup California walnuts chopped
- Coriander leaves, finely chopped
Preparations
- Heat oil in a pressure cooker. Add onions and cook until golden.
- Once the onion is nice and brown, add ginger garlic paste and sauté for a min or so.
- Add tomatoes and green chillies. Cook this till tomatoes turn mushy.
- Add all the spice powder and along with salt and chopped walnuts. Mix well with the masala. The masala should be thick and almost like a paste.
- Now add mutton and toss well with the masala.
- Keep tossing till the masala coats the mutton pieces well and gets a little dark brown in colour.
- Now add one cup of water. Cover and pressure cook for 4 whistles, simmer the pan for 15 mins. Turn off the heat and let the steam go all by itself.
- While the mutton is cooking, dry roast the coconut in a dry pan till it is golden brown. Transfer it to a blender and blend it into a fine puree.
- Once the mutton is cooked, add the coconut paste in it and simmer for another 10 to 15 mins till oil separates on top.
- Garnish with whole walnuts. Add coriander leaves and turn off the heat.
- Serve with rice or anything you like!
