1 kg boneless mutton, cubed 15 g ginger- garlic paste 5 g chilli powder 2 g turmeric powder Salt to taste
For the seasoning
100 ml oil 3 g fenugreek seeds 5g cumin seeds 3g mustard seeds 3 g onion seeds 5g red chillies A few curry leaves 150 ml tomato puree 20 g coriander powder 20 g chilli powder 5 g cumin powder 3 g turmeric powder 80 ml tamarind pulp Salt to taste
Method Marinate the mutton cubes with ginger- garlic paste, chilli powder, turmeric powder and salt. Keep aside for an hour. Cook the muton till done.
Heat oil in a pan, add fenugreek seeds, cumin seeds, onion seeds, red chillies and curry leaves. When they begin to splutter , add tomato puree and the remaining ingredients. Cook over low heat till the raw flavor vanishes. Add mutton stock and simmer till it is almost cooked. Add the boiled mutton and cook till the oil floats on top. Garnish with fried curry leaves and serve with steamed rice or roti.