INGREDIENTS:
MUTTON-500gms
small onion-1cup
tomato-2nos.
Hyacinth beans-15nos(each cut into 2 or 3 pieces)
Seasoning-
cloves-5nos
cinnamon-2inch piece
aniseeds-1/2tsp
curry leaves-1 handful
For cooking mutton:
Pressure cook cleaned and washed mutton with turmeric powder and add the whole spices and 1.4 cup water for 5minutes or 2whistles-depending on the quality of meat you get in your place.
To grind:
poppy seeds- 1tsp
pepper-1 1/2 tsp
jeera-1/2tsp
Method:
2.Cut the onions and tomato to fine pieces.
3.Cook the meat and keep it aside.
4.Heat oil in a heavy bottomed kadai add the chopped onions and curry leaves and fry till golden brown and add the tomatoes and fry till cooked.
5.Add the ground paste and continue stirring till oil seperates.
6.Add the water(soup from the mutton) to the kadai,toss in the beans and give a good stir adding salt and boil till oil seperates and the beans are 3/4th cooked.
7.Add the mutton pieces and continue stirring till the masala coats the pieces and oil oozes..Serve hot as accompaniment with curd rice/rasam rice.
MUTTON-500gms
small onion-1cup
tomato-2nos.
Hyacinth beans-15nos(each cut into 2 or 3 pieces)
Seasoning-cloves-5nos
cinnamon-2inch piece
aniseeds-1/2tsp
curry leaves-1 handful
For cooking mutton:
Pressure cook cleaned and washed mutton with turmeric powder and add the whole spices and 1.4 cup water for 5minutes or 2whistles-depending on the quality of meat you get in your place.
To grind:
poppy seeds- 1tsp
pepper-1 1/2 tsp
jeera-1/2tsp
Method:
1.Grind the ingredients to grind into a fine paste.
3.Cook the meat and keep it aside.
4.Heat oil in a heavy bottomed kadai add the chopped onions and curry leaves and fry till golden brown and add the tomatoes and fry till cooked.
5.Add the ground paste and continue stirring till oil seperates.
6.Add the water(soup from the mutton) to the kadai,toss in the beans and give a good stir adding salt and boil till oil seperates and the beans are 3/4th cooked.
7.Add the mutton pieces and continue stirring till the masala coats the pieces and oil oozes..Serve hot as accompaniment with curd rice/rasam rice.
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