Mutton pieces cooked with freshly ground tangy paste in onion tomato gravy.KARAVALLI MUTTON CURRYIngredients500 grams mutton on the bone, cut into ½ inch pieces½ teaspoon turmeric powder2 tablespoons vinegar6 – 8 dried red chillies½ inch ginger piece1 teaspoon fennel seeds4 -5 garlic cloves4 -5 black peppercorns 1 tablespoon coriander seeds 2-3 tablespoons oil1 – 2 bay leaves 2 medium onions, finely chopped½ cup tomato puree Salt to taste 2 tablespoon cashew nut pasteMethod 1. Mix the mutton with ½ teaspoon turmeric powder and one tablespoon vinegar and mix well.2. Cook the mutton in a pressure cooker with half cup of water on high heat till the pressure is released once. Lower the heat and cook for ten to twelve minutes or till the mutton is tender.3. In a mixer jar, grind together red chillies, remaining vinegar, ginger, fennel seeds, garlic, pepper corns and coriander seeds to a fine paste. Add water if required.4. Heat oil in a nonstick pan. Add bay leaf and onions and sauté till translucent.5. Add ground masala and sauté for two to three minutes, till the masala is cooked and oil is separated.6. Add tomato puree and salt and mix well. Simmer for two minutes7. Add cashew paste and mix well.8. Add the cooked mutton pieces, mix well and simmer for two to three minutes.9. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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