Garam masala or any good garam masala or meat masala
4dried red chilies (use as needed, less spicy variety)
3tbspsgrated dried coconut (copra, substitute with 2 tbsps poppy seeds/khus khus or fresh coconut)
2tbspcoriander seeds / dhaniya
2inchCinnamon / dalchini, thin sticks
4 to 6cloves
6green cardamoms / elaichi
1tspfennel/ saunf seeds (optional, refer notes)
How to make the recipe
Wash mutton well under running water and drain it completely.
Add ginger garlic paste, turmeric powder, salt, garam masala, onions and salt as needed. You can also add curd if desired. Mix everything well and marinate for at least 3 to 4 hours in fridge. Pour ¼ cup water if pressure cooking. If cooking in a pot begin with half a cup water and then keep adding as and when required.
Cook on a low heat for 10 mins. Then on a medium flame until the mutton turns tender and is cooked completely. If cooking in a pressure cooker, cook it for 5 to 6 whistles depending on your cooker.
Make sure mutton is cooked completely before you fry it otherwise it turns rubbery. If you have used bone-in mutton, then the meat falls off easily from the bone.
Making mutton fry
Heat a wide pan with ghee or oil. Add minced garlic if using, green chilies, and curry leaves.
Saute until the garlic turns aromatic.
Add pepper powder and the remaining garam masala. Stir it well. I use up all the freshly ground spice powder, you can add half of it and check if it is too spicy for your taste buds and add up the rest if desired.
Immediately pour the mutton with the left over stock.
Mix everything together and add salt if needed.
Cook on a medium heat until all the stock evaporates and the masala clings on to the mutton. If you desire little gravy then turn off the stove a bit early.