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Preparation Time :
15 minutes

Cooking Time :
45 minutes

Preparation Method :

  • The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
  • Add the onions, garlic, ginger and tomatoes with the turmeric powder. Sauté till the onions turn translucent.
  • Add the meat and stir-fry for 5-7 minutes or until the meat is well coated with spices and begins to turn pink.
  • Mix in the remaining spice powders. Stir and mix the spices well into the meat. Adjust seasoning with salt. Stir-fry for two more minutes.
  • Add 2 cups of water and simmer over low-medium heat.
  • Cover and cook for about 30-35 minutes, stirring till the meat turns tender.
  • Grind the coconut-chili powder ingredients and add to pan. Stir-fry till the gravy thickens. Serve hot.


  • 500 grams boneless mutton, cut into serving pieces, discard the fat, rinsed and drained
  • 6 garlic cloves, halved
  • 1 tablespoon minced fresh ginger
  • 60 grams chopped tomatoes
  • 60 grams finely chopped onions
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • Red chili powder, to taste
  • ½ teaspoon black pepper and cumin powder
  • Salt, to taste


  • 1 tablespoon ghee
  • 1 tablespoon Cooking oil
  • Few curry leaves
  • 1 bay leaf
  • 3-4 cinnamon sticks
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • Coconut-chili powder
  • 1 tablespoon shredded desiccated coconut
  • 2 dried red chilies
  • ½ teaspoon fennel seeds

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