Mutton dry Fry recipe

Ingredients:

Mutton – 1 kg, remove all (or as much as possible) fat from the meat and dice into small pieces
Onions – 2, medium size, coarsely sliced
Ginger – 1 inch piece, finely chopped and crushed
Garlic – 6-8 pods, finely chopped and crushed
Tomatoes – 2, medium size, finely sliced
Green chillies – 3-4, medium size, medium hot, split into half at the stalk end
Salt – 2 teaspoons or to taste
Coriander powder – 2 teaspoons
Turmeric powder – ½ teaspoon

For ground masala powder:
Fennel seeds – 3 teaspoons
Black peppercorns – 8-10
Cinnamon – 1 inch size
Bay leaves – 3, medium size
Cloves – 4
Cardamom – 4
For Seasoning:
Oil – 1 tablespoon
Ghee – 1 tablespoon
Mustard seeds – ½ teaspoon
Onions – 1, medium size, coarsly sliced
Curry leaves – 2 sprig
Lemon juice – 1 teaspoon
Coconut – 1 cup, cut into small pieces (optional)
Preparation:

Grind cardamom, cloves, black peppercorns, bay leaves, and fennel seeds to a fine powder. Mix the meat with the ground masala powder and all other ingredients. Pour enough water over the meat to just cover it completely and braise in a flat-bottomed vessel covered with a fitting lid (or use pressure cooker) for approximately 35-40 minutes over a moderate steady heat or till the meat is tender and no water shows over the meat sauce. If the mixture is rather dry, add a cupful of hot water occasionally to stop them from burning.

Heat a frying pan and pour in the oil and ghee. When very hot, add mustard seeds to splutter taking care not to burn the seeds. Add the remaining chopped onions and saute till the edges of the onions turn brown. Add curry leaves and coconut pieces and saute till light brown. Now add the cooked meat and lemon juice. Stir-fry over moderate heat turning over frequently till all the gravy is dried up and the meat turns in to a very dark brown color. Enjoy mutton fry!