Ingredients
1 kg Meat
100 g Cashew Nuts
100 g Khus Khus (Poppy Seeds)
100 g Groundnuts
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 Coconuts (milk extracted)
1 tbsp Red Chili Powder
10-12 Green Chilies Paste
100 g Tamarind Pulp
4 medium Onions
6 tbsp Oil (divided)
A few Curry Leaves
Salt (to taste)
Procedure
1. Place a large saucepan on medium flame and heat 4 tbsp oil.
2. Add ginger paste, garlic paste and red chili powder. Sauté.
3. Add the meat and cook till the meat is half done.
4. Prepare cashew nut paste, groundnut paste and khus khus paste separately by grinding them in water.
5. Combine the three pastes together along with green chili paste.
6. Add the paste mix to the meat and stir well.
7. Cook on low flame till the oil separates from the gravy.
8. Pour in coconut milk and cook for another 5 minutes.
9. Add in tamarind pulp and cook for sometime, mixing well.
10. Remove the pan from the stove and set aside.
11. Take a separate saucepan and heat 2 tbsp oil.
12. Add curry leaves and allow them to splutter.
13. Fry till the curry leaves turn black.
14. Pour the curry leaves along with the oil to the meat gravy.
15. Serve hot white mutton gravy with boiled rice.