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21 March 2013,23:36 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the heavy bottomed frying pan / kadai, with 2 tablespoon oil.
  • Pour oil and fry the minced mutton for about 10 minutes in a low flame by mixing with the ladle.
  • Remove from flame. Keep aside.
  • Peel the onions. Extract milk from the coconut scraping in a mixie.
  • Grind coriander powder, jeera powder, pepper powder to a fine paste in a mixie along with onions.
  • Heat a heavy bottomed kadai or vessel with oil. Put in the cinnamon, cloves, star anise, cardamom and curry leaves.
  • Add the ground masala, chilli powder, turmeric powder and fry on a low flame till the raw smell of masala goes.
  • Add minced meat to them and fry for few more minutes. Add necessary water and salt.
  • After getting boiled, remove from fire and transfer it to a presser cooker.
  • Cook the gravy in the cooker by closing the lid and keeping the weight.
  • After 1 whistle, simmer the flame. Wait for 10 minutes. Then remove the cooker.
  • Wait till weight releases. Open the lid and add the coconut milk. Reheat. At the boiling point, remove it. Now the gravy is ready.
  • (While make gravy with coconut milk it should be added at the final stage.
  • After adding the coconut milk, should not boil the gravy for a long time.)


  • 500 grams Minced mutton
  • 6 tablespoon jeera powder
  • 3 tablespoon Coriander powder
  • 1½ teaspoon Pepper powder
  • 1 teaspoon Fennel
  • 2 teaspoon Chilli powder
  • 1 teaspoon turmeric powder
  • 10 tablespoon coconut scraping
  • 15 small onions
  • Few curry leaves
  • Salt
  • 6 tablespoon IDHAYAM sesame oil
  • 2 pieces Cinnamon
  • 2 star anise
  • 2 cloves
  • 2 cardamoms

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