Mutton Mysore

Serves 4 to 5

As necessary Cooking Oil

Ingredients (A)

600 grams Mutton (cube)

2 tablespoons Ginger (paste)

2 tablespoons Garlic (paste)

As necessary Salt

Ingredients (B)

4 pieces Cardamom

1 piece Cinnamon

4 pieces Cloves

1 piece Star Anis

Ingredients (C)

1 teaspoon Fennel Seed

¼ teaspoon Fenugreek Seed

2 sprigs Curry Leaves

1 piece Green Chilli (sliced)

Ingredients (D)

100 grams Shallot (finely sliced)

Ingredients (E)

1 teaspoon Chilli Powder

3 tablespoons Meat Curry Powder

50 grams Tomatoes (chopped)

1 stem Lemon Grass

Ingredients (F)

2 teaspoons Tomato Sauce

1 teaspoon Chicken Powder

As necessary Salt

Ingredients (G)

2 sprigs Coriander Leaves

1. Cut the mutton into pieces

2. Boil the Ingredients (A), until the mutton chop is tenderised and leave it aside. Do not dispose the liquid used to boil the mutton.

3. Heat the oil in a cooking pot and add in Ingredients (B).

4. Then add in Ingredients (C), after few seconds then add in the Ingredients (D), and fry it till golden brown.

5. Add in the Ingredients (E), with a small amount of mutton stock which is the liquid used in method 2, and then reduce the flame and fry it till fragrant and oily.

6. Then add in the Ingredients (A & F), and mutton stock (if its necessary) stir it until it very dry.Increase the flame.

7. Add in salt if its necessary.

8. Finish it off, with Ingredients (G), and simmer it.

Please Click Here And Refer To Tip E For This Particular Dish.