Karavalli Mutton Curry

Ingredients list for Karavalli Mutton Curry

• 500 grams Mutton cut into ½ inch pieces
• 2 tablespoons Vinegar
• ½ teaspoon Turmeric powder
• 6-8 Dried red chillies
• ½ inch piece Ginger
• 1 teaspoon Fennel seeds (saunf)
• 4-5 Garlic cloves
• 4-5 Black peppercorns
• 1 tablespoon Coriander seeds
• 2-3 tablespoons Oil
• 1-2 Bay leaves
• 2 medium Onions finely chopped
• ½ cup Tomato puree
• to taste Salt
• 2 tablespoons Cashewnut paste

Method

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 minutes
7. Add cashew paste and mix well.
8. Add the cooked mutton pieces, mix well and simmer for two to three minutes.
9. Serve hot.