Mutton/lamb/goat with bone- 500 gms, cleaned and cut into small pieces
Yoghurt- 2 tbsp
Ginger garlic paste- 2 tsp
Chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp
Salt- to taste
Coconut oil- 2 tbsp
Mustard seeds- 1/2 tsp
Curry leaves- 2 large sprigs
Onions- 1 large, thinly sliced
Garlic- 5 to 6 pods, roughly chopped
Green chilli- 1, chopped (optional)
Freshly ground pepper- 1 1/2 tsp
Fennel powder- 1/4 tsp
Coriander leaves- a handful. finely chopped
Marinate the meat with all the ingredients in the marinate section. Refrigerate overnight or at least keep aside for an hour.
Cook in a pressure cooker with about 1/4 cup water till done. It took me about 20 minutes on medium heat.
Open lid, and if there is a lot of water, place it back on high heat and evaporate most of it. Dont dry it completely.
Heat oil in a kadai and add the mustard seeds
When they start to crackle, add the curry leaves, onions, garlic and green chillies and saute till the onions turn golden brown.
Add the cooked mutton along with the juices and stir it all well with the onions.
Add pepper powder and fennel powder and give a good mix.
Roast on medium heat till the meat is coated with all the gravy, making sure you keep stirring in between so it doesnt stick to the base of the pan.
Do a taste test and add salt if required.
Throw in a generous amount of coriander leaves, give one final mix and close and keep till ready to serve.
Notes: The dish is on the spicier side, so omit the green chilli and reduce the pepper powder if you want it milder.
You can do the same prep with beef as well.
The fish freezes well, thaw at room temp and then saute with a bit of oil.