Cashew Mutton Curry.

Ingredients:

Mutton 1/4 kilo(boneless & cubed)
Green chilies 3 slitted
Curry leaves few
Onion 1 large – grated
Ginger-garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder(optional….i didnt use any)
Cashew nuts 10-15 – paste
Fresh cream 1-2 spoons
Cashew nuts 10-15 fried for garnishing
Oil/ghee few spoons.

Method:

Cook mutton till tender in apressure cooker using limited water(with/without salt). Set aside.

In a wok, heat oil add chilies, curry leaves and onion paste. Fry till onion’s raw odour is gone.

Now add ginger-garlic paste…fry till the raw odour leaves the pan.

Followed by tomato puree. When oil shws up on sides….add salt, turmeric and chili powders.

Now add cooked meat as well. Cover and cook. Maybe till all the spices get well-incorporated and the gravy thickens.

Now add cashew paste plus heavy cream to it. Bring this to heavy gravy and let the oil show up on sides.

Remove fro heat….add fried cashe nuts too as garnishing. Its totally optional. As you know it will be more of calories. So better reconsider before garnishing. Or just like that celebrate it with friends!!!