1 kg mutton
4 tbsp oil
2 nos cinnamon stick
1 tbsp fennel seeds
5 sprig curry leaf
5 green chilli slit
3 tbsp crushed ginger garlic
5 red whole chilly
6 large onion finely chopped
2 tbsp coriander powder
2 tbsp kashmiri chilli powder
½ tsp turmeric
6 large tomato , chopped fine
1 tsp garam masala
salt to taste
150 ml coconut milk
2 tbsp coriander leaf, chopped fine
1 tsp black pepper
3 tbsp thick tamarind water
400 gm boiled baby potato
1 kg mutton, boiled in water with salt n set aside.
Heat oil, add cinnamon, clove,fennel, curry leaf, green chilli, ginger garlic, red whole chilli, sauté for a min.
Add onion fry till golden brown,
Add coriander powder, chilli powder, turmeric powder, sauté
Add tomato cook till soft
Add the mutton with 1 ½ litre stock, boiled potato and ½ coconut milk and bring to boil.
Add garam masala, coriander leaf, black pepper, tamarind
Add salt, rest of the coconut milk.
Adjust the tamarind, salt and the consistency with the stock accordingly .
Sous Chef – Swarup Chaterjee of Jhaal Farezi.