Mutton with bones- 500 g
Saras mutton masala- 2 tsp
Cardamom- 2
Black pepper- 10
Bay leaf- 2
Tomato cashew paste- 2 tbsp
Turmeric powder- ¼ tsp
Red chilli powder- ½ tsp
Coriander powder- 2½ tsp
Cumin powder- ½ tsp
Fried onion crushed – 2 medium
Ginger garlic paste- 2 tsp
Oil- 3 tbsp
Salt to taste
Take a pressure cooker and heat 3 tbsp of oil. Roast cardamom, black pepper and bay leaf.
When it is done, add ginger garlic paste. Saute it well. Then add Saras mutton masala, turmeric
powder, chilli powder, coriander powder and cumin powder in the prescribed quantities. Saute until
the raw smell disappears. Then add tomato cashew paste and crushed fried onion. Mix it well. Add
mutton pieces and salt to taste. Pour 2 cups of water and cook until 5 to 6 whistles. When the
pressure is released, open cook for about 5 to 10 minutes until a consistent gravy is obtained.
Note:- 1) For tomato-cashew paste, dry roast ½ bowl of cashew-nuts, 4 red chillies, 2 cardamoms,
3 cinnamons and 5 cloves. Allow it to cool. Coarse grind all these in a grinder and add 2 chopped
tomatoes and grind it to get fine paste.
2)To make fried onion, take a pan and pour 2 tbsp of oil. Add 2 thinly sliced onion and fry it
until it is golden brown in colour.
