Mutton in Coconut Gravy sauce with Basil leaves

Mutton in Coconut Gravy sauce with Basil leaves

Ingredients

•          Mutton (on bone) – ½ kg
•          Onion paste –  ¾ cup
•          Tomato paste – 2 tbsp
•          Ginger-Garlic paste – 2 tsp + 2 tsp
•          Turmeric – 1 tbsp
•          Chilli powder – 2 tsp
•          Coriander powder – 2 tsp
•          Cumin powder – 1 tsp
•          Red bell pepper – 1 big sliced into thick juliennes
•          Coconut gravy – ½ cup
•          Basil leaves – 8-10
•          Coriander – small bunch and finely chopped
•          Salt to taste
•          Oil for cooking 3 tbsp and 2 tsp butter

Marinade the mutton with ginger-garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder and salt. Set aside for 1-2 hours.

Method

1.       In a saucepan heat oil and butter and sear off the mutton well on medium-high flame. Keep aside.
2.    In the same saucepan add 1 tsp oil (if necessary). Add ginger-garlic paste and sauté.
3.     Add onion paste and cook. Add tomato paste and mix and cook.
4.    Then add coconut gravy and cook well. Add additional water to get desired consistency.
5.    Add red bell pepper and let them cook slightly (I prefer a slight crunch to them).
6.     Add the mutton and put gas on simmer and let the mutton cook well.
7.     Check for salt and spice. Add as necessary.
8.   When mutton is cooked add chopped coriander leaves (and stems) and whole basil leaves.
9.     Close flames and let curry absorb flavor of coriander and basil.
10.     Serve hot with rice/khuboos.
11.     Bon appetite.