How to make it

  • Clean mutton and mince it at least twice and keep aside.
  • Grind ginger and garlic to a smooth paste.
  • Dry roast peppercorns, cumin seeds and fennel seeds. Cool and powder.
  • Mix the freshly ground spices, red chilli powder, coriander powder, ginger-garlic paste and onions with the mince. Rest it in the refrigerator for about half an hour.
  • Heat oil in a wide pan, add the marinated mince and fry, stirring continuously. Cook on high heat so that the excess liquid evaporates.
  • When the meat is three fourths cooked, add coconut, tomatoes, coriander leaves and curry leaves.
  • Add salt to taste and stir well.
  • Cover and let it cook on low heat for another five minutes or till it is fully cooked.
  • Serve hot with bread, bun, paranthas, roti, chapati etc

Reviews & Comments 1

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    " It was excellent "
    cherryflower70 ate it and said...
    yummy recipe. Thanks for the post.
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