Ingredients:

  • 1 kg mutton, cut into 1 to 11/2 inch pieces
  • 11/2 tsp ginger paste
  • 11/2 tsp garlic paste
  • 1/2 tsp green chilli paste
  • 1 small onion, sliced
  • milk of 1 large coconut or 50 g instant coconut powder
  • 225 g potatoes, quartered
  • 6 tbsp oil or ghee
  • 50 g cashew nuts or almonds, peeled
  • 50 g almonds, peeled
  • 50 g peanuts, peeled
  • 1 tbsp poppy seeds
  • Salt to taste

Preparation:

  1. Finely grind the cashew nuts, almonds, peanuts and poppy seeds and keep aside.
  2. Heat 2 tbsp oil/ghee in a saucepan, add mutton, ginger, garlic and green chilli paste, salt and 1 cup of water.
  3. Mix well and simmer till mutton is almost tender. Remove from heat and keep aside.
  4. In a separate saucepan heat 4 tbsp oil and fry the ground nuts on low heat.
  5. Sprinkle water and stir continuously to prevent burning, fry till masala changes colour to a light pink (about 10 minutes).
  6. Add potatoes and cintinue frying for another 5 minutes. The curry will give off an aroma when it is cooked.
  7. Add mutton and coconut milk and let the mutton curry cook till the gravy is thick.
  8. Serve with nan.

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