Restaurant Style Mutton Masala
Spicy Curry best served with chapathi
Instructions
Masala A
- Blend Yogurt (300 ml), Green Chillies (9), Garlic (12 cloves), Ginger (7 cm), Large Onions (4)
Masala B
- Blend Cashewnuts (60g), Blanched Almonds (30g), Thick Coconut Milk (400ml), Ground Coriander (2 1/2 tbsps), Turmeric (2 tsp), Chilli Powder (2 tsp)
Mutton Masala
- Heat Oil and Add Cinnamon Sticks (2), Cardamons (10), Cloves (5), Coarsely ground Aniseed (2 tsp)
- Add Sliced Onions (2) and Curry Leaves
- Add Mutton Pieces (1 kg)
- Add Masala A and cook till mutton pieces are almost tender
- Add Masala B and Sliced Tomatoes (6)
- Lower heat and cook till mutton is tender and oil surfaces. Add Salt
- Skim off excess oil and serve with chapathi or thosai