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| Ghaati Masala Mutton |
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| Ingredients |
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| Mutton |
½ kg. |
| Onions |
3 (Medium size) |
| Ginger |
1 tablespoon (paste) |
| Garlic |
1½ tablespoon (paste) |
| Red Chillies |
10 (Kashmiri) |
| Cloves |
4 |
| Cinnamon |
1 inch piece |
| Cardamom |
3 (small) |
| Pepper corns |
12 |
| Dry Coconut |
½ (grated) |
| Coriander Seeds |
2 tablespoons |
| Parbhi Sambar (Garam Masala) |
2 teaspoon |
| Turmeric powder |
½ teaspoon |
| Potatoes |
4 Medium size (Unpeeled recommended) |
| Oil |
8 teaspoons |
| Ghee |
2 tablespoons |
| Salt |
To taste |
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| Procedure |
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| Wash the mutton pieces. Roast 2 whole onions
directly on the gas burner. Keep them rotating till their skin
becomes black. |
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| In a pan heat little oil. Then add cloves,
cinnamon, cardamom, pepper corns & coriander seeds. Fry till
slightly brown. Remove them from the pan. Fry the red chillies
as well. Grind this fried masala
with roasted onions. Fry the grated dry coconut and then grind it. Cut the
potatoes each into 2 pieces. |
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| In a separate thick bottom pan heat the oil and
fry one finely cut onion till golden brown. Add ginger-garlic
paste. Fry for ½ a minute. Then add the mutton pieces, ground
masala paste, sambar, turmeric powder and salt. Add water and cover with a lid.
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When
the mutton is ¾ cooked, add potato pieces. If required, add
little water and again cover the pan. When the mutton and potatoes are fully
cooked add ghee to the gravy. Serve Hot with bread or vadaas. |
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Personal Touch |
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Gravy should have a thick consistency |
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Meghana (Shaila) P. Rane |
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