Ingredients:- For Mutton Gravy
Mutton - 1/2 kg
Onion - 1-1/2 big
Tomatoes - 1-1/2 big
Ginger/Garlic paste - 1 tsp each
Coriander powder - 1 tsp heaped
Kashmiri chilly powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Cinnamon - One 1/2 inch stick
Cardamom - 3 pieces
Cloves - 3 pieces
Fennel Seeds - 1/2 tsp
Salt - To taste
Oil - 2 tbsp
Thin coconut milk - 2 cups
Thick coconut milk - 1 cup
Chopped coriander leaves - 1 cup
Method:-
First cut the mutton into small pieces, clean them well, drain and keep it aside.
In a pressure cooker, add 2 tbsp of oil and when the oil is hot, add the whole spices and wait till it starts to splutter. To this, add thinly sliced onions and saute till the onions become translucent. Now, add the ginger/garlic paste and saute till the raw smell goes. Add chopped tomatoes into this along with the coriander, chilly, turmeric and garam masala powder. Cook until the raw smell of the masala is gone, the tomatoes mashed and the oil starts to separate. To this, add the mutton pieces, mix well. Add 2 cups of thin coconut milk into this and cook for up to 4 to 5 whistles or until done.
Once the mutton is cooked, transfer it into a wide pan. Add the dumplings into the boiling mutton gravy and cover and cook until the dumplings are well cooked and the gravy has thickened. Now, to this, add 1 cup of chopped coriander leaves and 1 cup of thick coconut milk.
Give it a good stir taking care not to break the dumplings.
Serve hot hot.
Ingredients:- For Dumplings
Rice Flour - 4 cups
Boiling water - 2-1/2 cups
Cumin seeds/Jeera - 1 tsp
Grated coconut - 1 cup
Salt - To taste
Oil/ghee - 1 tsp
Method:-
Boil 2-1/2 cups of water along with salt and oil. To this, add rice flour and stir it well. Once the mixture has cooled down a bit, mix it well with your hands into a soft dough. Now, make small balls and press them gently with your palm and make a small hole in the middle with your finger. Add these to the boiling mutton gravy and cook until done.
Mutton - 1/2 kg
Onion - 1-1/2 big
Tomatoes - 1-1/2 big
Ginger/Garlic paste - 1 tsp each
Coriander powder - 1 tsp heaped
Kashmiri chilly powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Cinnamon - One 1/2 inch stick
Cardamom - 3 pieces
Cloves - 3 pieces
Fennel Seeds - 1/2 tsp
Salt - To taste
Oil - 2 tbsp
Thin coconut milk - 2 cups
Thick coconut milk - 1 cup
Chopped coriander leaves - 1 cup
Method:-
First cut the mutton into small pieces, clean them well, drain and keep it aside.
In a pressure cooker, add 2 tbsp of oil and when the oil is hot, add the whole spices and wait till it starts to splutter. To this, add thinly sliced onions and saute till the onions become translucent. Now, add the ginger/garlic paste and saute till the raw smell goes. Add chopped tomatoes into this along with the coriander, chilly, turmeric and garam masala powder. Cook until the raw smell of the masala is gone, the tomatoes mashed and the oil starts to separate. To this, add the mutton pieces, mix well. Add 2 cups of thin coconut milk into this and cook for up to 4 to 5 whistles or until done.
Once the mutton is cooked, transfer it into a wide pan. Add the dumplings into the boiling mutton gravy and cover and cook until the dumplings are well cooked and the gravy has thickened. Now, to this, add 1 cup of chopped coriander leaves and 1 cup of thick coconut milk.
Give it a good stir taking care not to break the dumplings.
Serve hot hot.
Ingredients:- For Dumplings
Rice Flour - 4 cups
Boiling water - 2-1/2 cups
Cumin seeds/Jeera - 1 tsp
Grated coconut - 1 cup
Salt - To taste
Oil/ghee - 1 tsp
Method:-
Boil 2-1/2 cups of water along with salt and oil. To this, add rice flour and stir it well. Once the mixture has cooled down a bit, mix it well with your hands into a soft dough. Now, make small balls and press them gently with your palm and make a small hole in the middle with your finger. Add these to the boiling mutton gravy and cook until done.
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