MINCED MUTTON GRAVY

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.)