Lamb Dry Curry

Recipe sourced: sargunarao.blogspot.my
Ingredients:- to marinate
1/2 kg mutton (i used lamb)
1 tsp chilly powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp salt

To roast without oil and grind:-
1 tbsp poppy seeds, soaked in hot water
3 tbsp grated coconut
1 tsp fennel seeds

For sauteing:-
3 onion, chopped
1 tbsp chilly powder
7 cloves of garlic, chopped
1 1/2 tbsp coriander powder
1/2 tsp turmeric powder

To boil with mutton:
1 1/2 cup water

3 tbsp oil
1" cinnamon stick
2 sprigs curry leaves
1 bay leaf
3 cloves
1 tsp fennel seeds (dry roast)
2 tomatoes, chopped
1 tsp mutton masala powder

Method:

Clean the mutton/lamb and cut into small pieces.  Marinate with ingredients mentioned for marinating and leave overnight or at least 1 hour before cooking.

Grind the masala mentioned for grinding, keep aside.

In a heavy bottom pan, heat oil and saute the marinated mutton for 5 minutes.

Add water for boiling the muttom/lamb.

Put the lid on and cook for 20 minutes. Remove from heat.

Heat oil in a wok, fry the cinnamon, fennel seeds, cloves, bay leaf and curry leaves splutters, add ginger garlic pastes, tomatoes and onion and fry till wilted.

Add the ground masala and stir.

Add the boil mutton and the gravy into the sauce pan and stir well.

Add the mutton masala powder and salt. Stir till well combined.