1 kg Mutton
4-5 Onions finely chopped
2 tsp Garlic Ginger paste
10-15 cloves
15-20 peppercorns
1 stick Dalchini
2 Bayleaves
3 Green Cardamoms
2 tsp Dhansak Masala
150 gms. Broken Cashews
2 tsp cumin
1 tsp fennel(snauf)
4-5 green chillies
1 big coconut
Oil
Salt
METHOD
Boil the mutton till cooked with 4-5 cups water along
with the garlic-ginger paste, 4-5 cloves, 4-5 peppercorns, 2 tsp oil and salt
to taste.
In a flat bottom vessel, add oil and put the remaining
whole spices, cloves, peppercorns, cardamoms, dalchini and bayleaves. Put in the
finely chopped onions and fry till golden brown.
Soak the cashews in water for 5-10 mins and grind
to a fine paste along with green chillies, fennel and cumin.
Remove the brown skin from the coconut and grind to
a fine paste and add i big cup of water and keep aside for 15 mins. After 15 mins.
strain and keep the thick coconut milk aside.
Once the onions are golden brown add the mutton pieces
and cashew paste to it and fry to a few mins.
Add the remaining water from the boiled mutton to
this and mix well.
Cook for 5-10 mins and then add the coconut milk and
mix well and remove from heat after 2 mins.
