Mutton Paya

Mutton – 1 kg

Refined oil – 200ml

Vanaspati – 50g

Small onion, chopped – 500gms

Onion, chopped – 500gms

Tomato, sliced – 1 ½ kg

Ginger and Garlic paste – 100g

Peppercorns – 2gms

Poppy seeds, paste – 15gms

Coconut milk, medium thick – 250ml

Coriander leaves –  a few

Mint leaves – a few

Chilli powder – 4gms

Coriander powder – 5 gms

Cumin powder – 2gms

Pepper powder –  2 gms

Garam masala powder – 2 gms

Lemon juice – 3 tbsp

Green chillies, whole – 10g

Curry leaves – a few

Cinnamon – 1g

Cardamon – 1g

Cloves – 1g

Star anise – 1g

Kalpasi – 1g

Mace – 1g

Method

1. Splutter the whole garam masala including pepper corns in the hot oil, add the small onion, onion, green chilies and curryleaves.

2. Sauté the onion nicely till it becomes soft enough. Add the tomatoes.

3. Add ginger, garlic paste fry all the mixture gently without mashing.

4. Add the masala powders one by one and salt (add the turmeric powder as first, then chilli powder and others – except pepper powder).

5. Add the Poppy seeds paste(khus khus paste), stir it for few minutes.

6. Add the mutton pieces with the paya mixture, fry the same for few minutes by slightly sprinkling water.

7. Pour the water, close the vessel and let it to boil. Add the coriander and mint leaves.

8. Once the mutton cooks well, add the coconut milk. Slow down the flame and close the lid for 3minutes.

9. Open the lid and add the pepper powder and lemon juice.

10. Stir it well and keep it in simmer for 2 minutes.