This is yet another traditional recipe from my mother’s kitchen which I simply relish. The strong flavour of black pepper makes the dish very tasty. Mutton can also be replaced with chicken. The chicken curry is equally tasty.



250 gms mutton

1 tbsp garlic paste

1 tbsp ginger paste

1 Big onion chopped

1 tsp cumin powder

1 tbsp pepper powder

1 tbsp coriander powder

2 tomatoes pureed

¼ cup yoghurt

3 tbsp coconut paste

½ tsp salt

Coriander and mint leaves chopped

1 cardamom

1 cinnamon

2 tbsp oil

¼ lemon


Heat oil in a pressure cooker, add cardamom, cinnamon and the chopped onions, and sauté for some time. Then add garlic paste and ginger paste and mix well. Then add the tomatoes, pepper powder, coriander powder, cumin powder, and salt. Cook for about 1 minute. Then add the mutton pieces, yoghurt, and coconut paste. Mix well so that there are no lumps in the gravy. Finally add coriander and mint leaves and 2 cups of water. Mix well. Close the lid and cook for 10 minutes. Then remove the lid, and add the lemon juice and bring to a boil. Garnish with coriander leaves. Serve hot with rice or chapathi.

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