Mutton – 1/2 kg
Turmeric powder – 1/4 tablespoon
Chilli powder – 1 1/2 tablespoon
Coriander powder – 2 tablespoon
Garam masala – 2 tablespoon
Almonds – handful (soak, grind and filter to get almond milk )
Coconut – handful of grated coconut ( grind ,filter and get the coconut milk)
Bay leaves – 2 to 3
Cinnamon sticks – 2
Cloves – 2 to 3
Onion – 1 no
Shallots – 5 to 6 no
Tomato – 2
Ginger garlic paste – 1 tablespoon
Butter – 4 to 5 tablespoon
Mixed nuts – 1/2 cup ( walnuts, almonds and cashews )
Curry leaves & coriander leaves – handful
Before going to the cooking process, I usually marinate the meat with turmeric powder and a pinch of salt and keep it aside for 5 to 10 minutes and wash again .This process is just because I strongly believe that turmeric is the best anti bacterial which keeps your meat or any kind of sea food fresh for cooking and absolutely Clean .
In a pressure cooker,add a tablespoon of butter. Once heated ,add cinnamon sticks,bay leaves and cloves to temper.Then add onions, tomatoes, ginger garlic paste, turmeric powder, chilli powder, coriander powder, garam masala , curry leaves and salt one by one to saute. Once the masala ozes out oil on top ,add the meat to it .Mix well and add almond and coconut milk. Add water if required.
Close the lid and pressure cook for 10 to 15 minutes 2 to 3 whistles in high flame and 2 whistles in low flame.Once done , let it sit for 5 minutes . Meanwhile,in a wok heat butter and add all the broken nuts. Once it is golden brown,add them to the curry . Garnish with coriander leaves.