Prep time: 30 mins
Cooking time: 30 mins s Ingredients 400g boneless mutton, cut into pieces 5 onions, thinly sliced 4 green chillies, chopped 3 tbsp oil 2 tsp chilli powder handful coriander, chopped, plus extra for garnishing water curry leaves ginger-garlic paste coriander powder turmeric powder ghee (clarified butter) cinnamon stick cloves black peppercorns bay leaf sorrel leaves, coarsely chopped medium-sized tomato, finely chopped
2. 1/2 cup 8 2 tbsp 3 tbsp 1 tsp 1 tbsp 2.5 cm 2-3 2-3 1 3 cups 1 Method: 1. Place mutton, 1 onion, 1 green chilli, 1 tbsp oil, 1/2 tsp chilli powder, coriander, water, 4 curry leaves, 1 tbsp ginger-garlic paste, 1 1/2 tbsp coriander powder and 1/2 tsp turmeric powder in a pressure cooker and cook until mutton is half done. Meanwhile, in a heavy-bottomed pan, heat remaining oil with ghee. Add all whole spices and when spices begin to splutter, add remaining curry leaves, green chillies and onions. Sauté until onions turn golden brown.
5. Add remaining ginger-garlic paste and sauté on low heat until oil begins to appear on side of pan. Add remaining turmeric, coriander and chilli powder, stir then add sorrel leaves. Cook until leaves change colour then add tomato and cook until completely soft and mushy. Stir in mutton pieces, reserving any stock to adjust consistency later. Keep adding reserved stock in batches and continue to cook until mutton is tender. Garnish with chopped coriander, cover and serve after 2 minutes with coconut rice and salad.
RECIPE BY SUNITA, FOODSHALA PARTICIPANT