Marias Menu

A recipe from Sanjeev Kapoor’s Khana Khazana. It has a typical kerala flavour and it goes well with pathiri, kerala porotta etc; This is a great dish to prepare during Eid time.

Eid Mubarak to all my readers.

1. Mutton – 800 gm
2. Onion medium – 2
3. Chopped ginger – 2 tblspoon
   Garlic – 12-15 cloves
   Greenchilli – 3-4
4. Tomato medium – 3
5. Oil – ½ cup
6. Jeera – 1tsp
   Coriander – 1 tblspoon
   Red chilli – 4-5
   Fenugreek – ½ tsp
   Cinnamon 1 inch – 2 pieces
   Cardamom- 4-6
   Cloves – 6-8
   Bayleaves – 2
7. Coconut – ¾ cup
8. Poppy seeds– 2 tblsp
   Pepper – 10-12
9. Mustard
   Curry leaves
10. Turmeric – 1 tsp
    Chillipowder – ½ tsp
    Salt

Grind ginger, garlic & greenchilli.. Heat oil in a pan & add jeera, coriander, redchilli, fenugreek,cinnamon,cardamom, cloves,bayleaves. Stir for 30 seconds & add coconut, poppy seeds, pepper. Once coconut becomes golden brown, switch off. Grind this mix into a thick paste.

Heat oil & splutter mustard, curry leaves. Add onion, when it becomes golden brown add, ginger, garlic & chilli paste. Mix well.Add mutton & stir continuously for 10 min on high flame.Add turmeric, chilli powder , salt & tomato. Cook till the oil separates.Add 4 cups of water & boil. Cook till the mutton is done.Add masala paste. Cook for 10 more minutes, till the gravy becomes thick.

Other recipes of Sanjeev Kapoor: