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:

DSC04033 Mushroom peas masala

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2 comments untill now

  1. Belated Eid Mubarak to you too dear !! Sorry i’m late.. The curry looks super delicious :-)

  2. sheela antony @ 2007-11-27 01:49

    picture looks yummy and sounds easy to make. I am getting the good smell of porota&mutton? keep up the good work maria.
    sheela
    canada.

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