MUTTON ROAST

Ingredients:-

Mutton - 1 kg

Onion - 4 big 

Tomatoes - 3 big

Potato - 1 big (cut into strips or as you desire)

Cashew nut - 1/4 cup (chopped)

Kismis (Raisins) - 1/4 cup

Ginger/Garlic paste - 1 tbsp each

Curry Leaves 2 strands

Coriander leaves - 1 cup

Cinnamon - 2 inch sticks

Cardamom - 5 pieces

Cloves - 5 pieces 

Turmeric powder - 1/2 tsp

Kashmiri Chilli powder - 3/4 tbsp

Coriander powder - 1 tbsp

Garam masala - 1/2 tsp

Coconut milk/powder - 2 cups (thin milk)/ 1 cup thick milk

Oil - for frying

Salt - to taste

Method:-

First clean and cut the mutton pieces and keep aside.

In a non-stick pan or cooker add 2 tbsp of oil and when the oil gets hot, add the whole spices and once it starts to splutter add 3 thinly sliced onions and curry leaves into it. Cook till the onion turns translucent. To this, add the ginger/garlic paste and saute till the raw smell disappears. To this, add the chopped tomatoes, coriander powder, chilly powder, turmeric powder, salt, and garam masala. Cook until the masalas are cooked, tomatoes mashed, and the oil starts to separate. To this, add the chopped mutton pieces, no need to add any water at this point. Let the mutton pieces cook in its own juices. (If using a cooker, add 1 cup of coconut milk and cook it for up to 5 whistles or until cooked.) Cover and cook stirring occasionally. Once all the water has evaporated and the meat gets well coated with the masalas, add 2 cups of coconut milk and cover and cook again until the meat is cooked.

Peel, wash, and cut the potato into thin strips or any shape you desire. Add 1/4 tsp of turmeric powder and salt. Marinate it for a few minutes and deep fry them until golden brown. Keep it aside.

In another pan, add 2 tbsp of oil and add the sliced onion. Saute it until it turns translucent and den add the chopped cashew nuts into this. Once the cashews starts changing color, add the raisins into it and fry till they change into golden brown. Keep it aside.

Finally, add the fried potatoes, fried cashes/raisins/onions, 1 cup of thick coconut milk, and 1 cup of chopped corianders into the cooked mutton and give it a good stir. Check for salt. Cook it for another minute and itz done.

Serve hot with rice, paratha, chapati, nan, bread, etc.......

NOTE: Adding fried cashews/raisins/onions are not necessary, but it does give a special taste to the curry. You can also decrease the amount of oil if you prefer. This curry is not very spicy, so if you want you can increase the amount of chilly and coriander to your taste.