Starting June I decided I will be more regular in this space and with that notion, I am sharing this Mutton Gojju that Amma makes quite often. I already have few variations of the gojju that she makes regularly. This was the recent addition and I wanted to make sure I record it here.
We have clear distinct group, kids love chicken and hubby dear likes mutton, so when we decide to make non vegetarian, we end up making two varieties.
This makes a great weekend lunch dish.
All Mutton Recipes
Mutton Semi Gravy 1
Mutton Semi Gravy 2
Mutton Gojju 3
Mutton - 1 kg
Onions - 2 big / 300 gms
Ginger Garlic paste - 2 tsp
Green chilies - 2 long
Tomatoes - 2 medium
Coconut Milk - 1 cup
Mint and Coriander leaves handful
Red Chili powder - 2 tsp
Coriander powder - 2 & 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Peppercorns - 1/2 tsp, dry roasted and powdered
Fennel Seeds - 1/2 tsp
Cloves 4 nos
Cinnamon - 1"
Cardamon - 4 nos
How to make the Mutton Gojju
Crush the whole spices coarsely and keep it aside.
Wash and drain the mutton in a colander.
Heat a pressure cooker pan with oil. Fry the crushed spice powder. Fry for couple of seconds.
Then add chopped green Chilies, finely chopped onions. Fry till the onions turn colour.
Next add the ginger garlic paste, add the mutton along with turmeric, salt and chopped tomatoes.
Cook on high, add the chili powder, coriander powder and cook well.
Add the mint and coriander leaves and saute well. Simmer for 10 mins in low flame.
Add half cup water, cover with lid and pressure cook for 3 -4 whistles till done.
Once the pressure falls, remove the lid and cook till all the water evaporates.
Add coconut milk and continue cooking till the gravy thickens.
Sprinkle the roasted peppercorns and combine well.
Garnish with coriander leaves and serve with chapatis