Follow these steps for perfect results
Lemon juice
Turmeric powder
Tamarind Paste
Coriander Seeds
Curry leaves
Salt
to taste
Cumin seeds
Dry Red Chillies
Garlic
Curd
Cloves
Ghee
Methi Seeds
Mutton
on the bone
Jaggery
Black Peppercorns
whole
Marinate the mutton with yogurt, turmeric powder, salt, and lemon juice for at least 30 minutes.
Dry roast red chilies, peppercorns, cloves, methi seeds, coriander seeds, and cumin seeds until fragrant.
Grind the roasted spices with garlic and tamarind paste into a smooth paste.
Pressure cook the marinated mutton with water until 80% done.
Heat ghee in a kadai and add curry leaves.
Add the ground spice paste and cook until the ghee separates.
Add the pre-cooked mutton and stock, jaggery, and salt.
Cook until the mixture thickens.
Serve hot.
Expert advice for the best results
Adjust the number of red chilies to control the spice level.
Roasting the spices properly enhances the flavor.
Marinating the mutton overnight yields better results.
Everything you need to know before you start
20 mins
Marinate the mutton a day ahead.
Garnish with fresh coriander leaves and a dollop of ghee.
Serve with rice or roti.
Serve with raita to balance the spice.
Complements the spice level.
Pairs well with the richness of the dish.
Discover the story behind this recipe
Popular dish in Mangalorean cuisine, often served during special occasions.
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