Oil : 3 tbsp
Brinji leaf : 1
Saunf ( aniseed ) : 1 tsp
Poppy seed powder : 1 tsp
Cashew : 10
Onion ( big ) ( cut lengthwise ) : 2
Tomato ( big ) ( cut into pieces ) : 2
Curry leaves : a little
Chilli powder : 1½ tbsp
Turmeric powder : ¼ tsp
Coriander powder : 1½ tbsp
Cumin powder : ¾ tsp
Pepper powder : ½ tsp
Garam masala powder : ¾ tsp
Salt : 1½ tsp
x the items listed in section I and let it marinate.
Heat oil in a frying pan.
Add brinji leaf, powder listed in section II, saunf and fry till smell arises.
Add poppy seed powder, onion and fry.
Add curry leaves and stir.
Add the powders listed in section IV, one by one and stir well.
Add cashew pieces and fry.
Add marinated mutton and fry for 6 - 7 minutes.
Add tomato pieces and stir.
Add water as needed, salt, cover the pan with a lid and boil.
When the mutton is cooked soft and the oil leaves the contents, remove the pan from the stove and serve hot.
Mutton masala can be served with curd rice, coconut rice, pulav and chappathi.