Mutton Gravy

Ingredients:

For mutton soup:

Mutton - 1/2 kg 

Big onion - 1 no.

Tomato - 1 no.

Ginger garlic paste - 1 tbsp.

Turmeric powder -1 tsp

Salt - 2 tsp.

Pepper 1 tsp ( crushed)

Cumin seeds - 1 tsp (crushed)

Water - 200 ml

For mutton gravy:

Mutton - use the cooked mutton and half of the stock from the soup made.

Small onion - 150 gms (finely cut)

Big onion - 2 nos.

Tomatoes - 2 nos.

Ginger garlic paste - 2 tbsp

Annapoorna mutton masala 2 and 1/2 tbsp

Chilli powder 1 tsp

Turmeric powder 2 tsp

Salt - to taste 

To saute:

Gingelly oil - 4-5 tbsp

Fennel seeds - half tsp

Cinnamon - a small piece

Kalpasi - one small piece

Clove - 2 nos.

Bay leaf - 1

Green chilli - 1 no.(slit in centre and add)

To garnish:

Curry leaves - a few

Coriander leaves - a few

Method:

Mutton soup:

Wash and clean mutton with a tsp of turmeric powder and a pinch of salt.

In a pressure cooker add the mutton pieces, finely chopped onion, tomato, ginger garlic paste,turmeric powder, salt and crushed pepper and cumin seeds.

Add 150- 200 ml of water approx.

I prefer to add few currry leaves which is purely optional.

Allow the mutton to cook well till 6-8 whistles.

Reserve half of the stock and boneless pieces for making mutton gravy.

The rest can be served with few bone pieces as soup with salt and pepper.

Mutton Gravy:

In a wide kadai, add 4-5 tbsp of gingelly oil (use generously) to get a good taste.

Add items under "to saute" and fry well.

Add finely cut small onions and big onions and saute will till it becomes golden colour.

Mix ginger garlic paste with it and saute again.

Add little salt and turmeric powder.

Now add finely cut tomatoes and fry well till it becomes mushy.

Then add chilli powder and Annapoorna Mutton Masala and give a quick mix. (Tc:It should not get burnt).

Add a little amount of mutton stock and allow to boil till the raw smell of the masala goes off.

Now add the remaining stock and mutton pieces (both bone and boneless)and mix well.

Close it with a lid and allow to boil well for 7-10 minutes till the gravy gets its consistency.

Check for salt at last. Be careful to add and check salt at each stage the stock we add have salt added already.

Garnish with curry leaves and coriander leaves and serve with hot rice.