Goat meat - 250 gm
Onions - 3, medium sized, finely chopped
Tomatoes - 2, mediums sized, finely chopped
Cinnamon - 1 small stick
Bay leaf - 1
Cardamom - 2
Cloves - 2
Aniseed - 1
Ginger - 1.5 inch long
Garlic - 5 cloves
Fennel seeds - 2 teaspoons
Chilli powder - 2 tablespoons
Coriander powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Youghurt/curd - 1/2 cup
Curry leaves - few
Coriander leaves - few
Salt to taste
Oil - 2 tablespoons
Wash meat and marinate with curd and turmeric powder.
Grind ginger, garlic, fennel seeds, cumin seeds, 2 tablespoons of chopped onions to a nice paste, without water.
Heat oil in pressure cooker. Once it is hot, add cinnamon, bay leaf, aniseed, cloves, cardamom and fry for 1 minute. Add remaining chopped onions, curry leaves and fry until onions turn golden brown.
Then add the grinded paste and fry until raw smell goes off.
Add chopped tomatoes, turmeric powder, chilli powder and coriander powder. Fry for 2-3 minutes and add marinated mutton to it. Add 1 cup of water.
Let it cook for 5 minutes on a slow fire. Add salt, mix well and cook it covered 3-4 whistles. Switch off the flame.
Once pressure is reduced, open and mix well. If it is watery, cook it on high flame for 5-10 minutes, stirring well.
Garnish with coriander leaves and serve hot with rice or chappathi.
Cooking time : 45 minutes
Serves 4 persons.
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