The spices and herbs, along with mutton, make this a delicious affair that you wouldn’t want to miss. Besides, it is also rich in nutrients that are known to nourish us from within.
Ingredients
For spice powder:
1/2 tsp Black peppercorns
1/2 tsp Cumin seeds
1/2 tsp Coriander seeds
2 Dried red chillies
For mutton stock:
300 gms Mutton bones
4 cups Water
Salt, to taste
1 tsp Turmeric powder
Ingredients
For the tempering:
2 tsp Sesame oil
4-5 Cloves garlic, chopped
6-7 Onions (shallots), chopped
2 Large tomatoes (chopped)
to taste Salt
2 sprigs Coriander leaves
For spice powder:
Dry roast all of the ingredients for 4-5 minutes on low heat. Allow to cool.
When the masalas are cool enough to handle, grind them to a fine powder in a blender. Leave aside.
For mutton stock:
In a pressure cooker, cook the mutton bones for 15-20 minutes with turmeric, salt, and water.
Turn off the heat and allow the pressure in the cooker to naturally release. Place aside.
For the tempering:
In a pan, heat sesame oil and add the chopped garlic, shallots (small onions), and curry leaves. Cook until the onions are soft.
Mix in the tomatoes and salt. Cook the tomatoes until soft.
Add prepared spice mixture and sauté for a few seconds. Add in the cooked mutton along with the generous amount of water.
Simmer for 5 minutes. Add the coriander leaves after turning off the heat. Serve and enjoy!