Ingredients

  • ½ kg lamb or mutton
  • 200g onion
  • 100g tomato
  • 1 tsp ginger-garlic paste
  • Pinch of turmeric powder
  • ½ tsp chilli powder
  • 2 tsp pepper powder
  • Salt to taste
  • Curry leaves
  • Coriander leaves
  • Oil for cooking 

To be dry roasted:

  • 1 tsp poppy seeds
  • ½ tsp fennel seeds
  • 4 peppercorns1 tsp coriander seeds
  • 1 tsp cumin
  • 1 small piece of cinnamon
  • 2 cloves
  • 2 cardamom pods 

Method

  1. Wash and pressure cook the lamb or mutton pieces with 2 cups of water, salt and turmeric. Drain the cooked mutton from water and keep the water aside. Chop the onions and tomatoes and keep aside.
  2. Take a kadai bowl and dry-roast all the masala. Once cool, grind to a fine powder. Then heat oil, add curry leaves. Then add onions. Sauté till the onions are brown. then add ginger garlic paste. cook well. Then add tomatoes and mutton pieces, cook on high flame till the tomatoes are soft.
  3. Add the ground masala and simmer for 5 minutes, then add the water and bring to boil. Cook on a high heat until the water evaporates, leaving a nice thick gravy. Now fry the pieces until oil comes out. Once the water is completely gone, each piece gets a nice coating around it. To serve, add the remaining pepper powder over the pieces and stir well.

By Rohit Ghai, group executive chef of Trishna and Gymkhana; trishnalondon.com