Mutton Chukka Varuval @ Mutton Sukka

 

Recipe by: Mdm. Mullai Madavan via spiceindiaonline.com

Recooked by:@kim_kimberly1509

Ingredients to cook mutton:-

1/2 kg mutton boneless, 20 bite size pieces

1 teaspoon ginger garlic paste

1 pinch turmeric powder

1 teaspoon salt

2 cups water

Ingredients to make the fry:-

1/4 teaspoon turmeric powder

1 teaspoon red chilli powder

1/2 teaspoon coriander powder

1/2 teaspoon blackpepper powder

1/4 teaspoon garam masala

10 leaves curry leaves

1 teaspoon ghee

2 teaspoons oil

1/4 teaspoon salt or to taste

Method:

Take a pressure cooker pan and pressure cook the raw mutton (tiny pieces) with turmeric, salt, ginger garlic paste and water. Pressure cook for up to 4 to 5 whistles.  Switch off.

The mutton will have some stock from cooking procedure, you can use the stock to made soup or gravy and use the cooked meat of this recipe.

Heat the cooked meat along with some stock into a pan or kadai.  Add in turmeric powder.

Adding 1/4 teaspoon slat (meat is already cooked with 1 teaspoon salat and this one is for the masala powders).

Add in red chilli powder, coriander powder, blackpepper powder (preferably freshly ground) and garam masala powder.

Saute this until the meat get coated with the masala, all the masala powder will absorb whatever mutton juice left and start becoming dry.

Add in few curry leaves and slowly roast for about 10 minutes.

Add in ghee and again slowly roast for another 10 minutes.

This will be roasting for next 1 hour over low flame and you will adding little oil and tossing and stir frying now and then.

Mutton will look extremely dry with the masala literally turning dark brown and the texture of the meat will look kind of crispy on the outer edges, that dry mutton will actually "chick chick" when you saute them in the pan.

Finally finish with some curry leaves.

Daging Kambing Malbari 1 kg

Resepi by: www.rasa.my

Recooked by:@kim_kimberly1509 

Bahan-bahan:

1 kg daging kambing potong kecil

1/2 botol kicap kipas udang

3 bungkus kerisik atau 5 ~ 6 sdb kerisik

Gula melaka dalam 2 keping, masak dengan sedikit air dan tapiskan

Bahan-bahan kisar:

1 batang kulit kayu manis

3 kuntum bunga lawang

5 biji bunga cengkih

3 sdm biji ketumbar

1 sdm biji jintan putih

2 sdm biji jintan manis

Segenggam cili kering

5 ulas bawang merah kecil

5 ulas bawang putih

2 biji bawang besar

2" halia

Caranya:

Goreng kesemua bahan kisar kedalam kuali tanpa minyak dan api kecil sehingga wangi. 

Kemudian kisar kesemua bahan ini. 

Satukan bahan kisar bersama daging dan kicap manis. 

Kacau sebati dan perapkan selama 1 ~ 2 jam. 

Selepas diperap, masukkan sedikit minyak dikuali. 

Tumiskan daging yang diperap tadi. 

Masukkan secukup air. 

Masak sehingga daging lembut. 

Jika daging masih lagi liat tambahkan air sehingga lembut. 

Seterusnya masukkan kerisik, garam dan perisa. 

Masak sehingga kuah pekat dan menyaluti daging. 

Hidangkan bersama nasi. 

Sup Kambing Thailand

Sumber resipi : Majalah Rasa
Bahan-bahan:
1/4 ekor ayam, dipotong kecil ~ ganti dengan tulang kambing yang telah direbus separuh masak, toskan air dan simpan air rebusan
1 batang serai dititik
2sm lengkuas dititik
1 batang saleri dipotong serong
1 biji tomato dipotong 4
1 batang akar daun ketumbar
3-4 biji cili padi dipotong
1/2 biji limau nipis
1 biji bawang besar dihiris
2 ulas bawang merah dikisar
1 ulas bawang putih dikisar
Sedikit sos ikan
1 sudu besar serbuk ketumbar
1/2 sudu besar serbuk jintan manis
1/2 sudu besar serbuk jintan putih
Air secukupnya (air rebusan tulang kambing)
Garam dan serbuk perasa secukupnya

Caranya:

Panaskan minyak untuk menumis.

Tumiskan bahan kisar sehingga harum.

Masukkan sekali cili padi, lengkuas, serai, serbuk ketumbar, serbuk jintan manis dan serbuk jintan putih sehingga agak pecah minyak sedikit.

Kemudian masukkan air secukupnya (air rebusan tulang kambing) dan masukkan daging (tulang kambing).

Biarkan sehingga ayam masak (tulang masak sepenuhnya).

Seterusnya masukkan batang saleri, tomato dan akar ketumbar.

Perasakan secukupnya.

Akhir sekali, perahkan jus limau nipis dan tutup api.

Tip: Jangan biarkan kulit limau nipis di dalam sup untuk mengelakkannya dari menjadi pahit.
Seeloknya hanya masukkan air perahan limau nipis sahaja. 

Mutton Chukka / Spicy Mutton Dry Fry

Recipe sourced: Fejna Em, 12recipebook.com
Ingredients:
1/2 kg mutton

Ingredients for marinate:
1/4 tsp turmeric powder
1 tbsp vinegar
1 tsp ginger garlic paste
1 tsp chili powder
1 tbsp coriander powder
Salt to taste

1 tbsp oil
2 nos. cardamom
2 nos cloves
1 bay leaf
1 small piece of stick
1 large onion/shallots thinly chopped
1 tbsp ginger garlic crushed
2 nos green chili
1 tsp pepper powder
1/2 tsp fennel powder
3/4 tsp garam masala powder
1 tbsp curd
Salt a little
2 sprigs curry leaves

Method:
Marinate mutton with turmeric, vinegar, ginger garlic paste, chili powder, coriander powder and salt for an hour in fridge.
Pressure cooks it with little water until 3/4 cooked.  (No need to add water, but if you wish to add, add only little amount).
Heat oil in another pan, add whole garam masala pieces ie cardamom, cloves, cinnamon, cumin seeds, bay leaf.
Add onion chopped and saute for a minute.
Add ginger garlic crushed and green chili, saute until raw smell goes off.
Add curd and mix well.
Add garam masala powder, pepper powder, fennel powder and salt, mix well.
Add curry leaves and cooked mutton pieces along with its water, if any.
Cooks on high flame until all the water get absorbed and slow cook for another 10 - 15 minutes till the mutton pieces get dried well and gets a dark golden in color, mine is not dark.
Switch off the flame and serve hot with rice or any choice of your roti.

Mutton masala

Recipe sourced: Meatmen Cooking Channel
Ingredients:
Ghee
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp turmeric powder
1 kg mutton, cut into pieces
Water
3 tbsp yoghurt
1 tsp salt
6 stalks curry leaves

Spice paste:
10 dried Kashmiri chillies, soaked to soften
6 dried chillies, soaked to soften
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tsp fennel seeds
2 tsp cumin seeds
5cm cinnamon stick
5 cloves
2 star anise
2 cloves garlic, peeled
20g ginger, peeled
1 1/2 tbsp lemon juice

Method:
Using a food processor, blend all ingredients for spice paste until smooth.
Blend cinnamon, cloves and star anise separately in a spice mill if your food processor is unable to blend these hard spice sufficiently fine.
Transfer to a bowl and set aside.
Heat 3 tbsp ghee in pressure cooker.  Add ginger paste, garlic paste and turmeric powder and stir fry until fragrant.
Add mutton and stir fry until meat changes colour.
Add in enough water to cover about three-quarters of the mutton.
Cover pressure cooker and cook for 30 minutes.
Strain and reserve mutton stock.  Set cooked mutton aside.
Heat 4 tbsp ghee in a pot over medium heat.
Add spice paste and stir fry until oil separates from paste.
Add yoghurt and mix well.
Add reserved mutton stock, salt, sugar and cooked mutton and stir fry for 6 minutes.
Add curry leaves and continue to stir fry until liquid is reduce and thick.
Dish out and garnish, ready to serve.

Tips:
If not using a pressure cooker, simmer the mutton until tender over the stove.
Used Indian yoghurt for its thick consistency.  A good substitute would be Greek Yoghurt or any unflavoured yoghurt.

Daging Kambing Masak Hijau

Bahan-bahan:
Daging kambing, bersihkan dan toskan air dan gaul dengan sedikit serbuk kunyit
Ubi Kentang
1 batang serai, diketuk
2 helai daun limau purut
Sedikit daun kari
1/2 biji bawang besar, dihiris
2 biji tomato hijau, dicincang
Garam secukup rasa
Air secukupnya
Minyak menumis

Bahan-bahan diblend kasar:
20 biji cili padi hijau
3 biji cili padi merah
10 biji cili hijau
1/2 biji bawang besar
6 ulas bawang merah kecil
3 ulas bawang putih
1" halia
2 batang serai
1/2" lengkuas muda
Sedikit daun kari
1 helai daun limau purut

Bahan-bahan rempah:
1/2 sudu teh serbuk ketumbar
1/4 sudu teh serbuk jintan manis
1/4 sudu teh serbuk jintan putih

Caranya:

Panaskan sedikit minyak dikuali.

Tumiskan hirisan bawang besar, daun kari, daun limau purut, bahan-bahan blend dan rempah sehingga wangi.  Masukkan tomato dan tumis sehingga air tomato kering.

Masukkan air secukupnya. Setelah mendidih masukkan daging kambing dan ubi kentang.

Masak sehingga daging dan ubi kentang empuk.

Perasakan dengan garam sebelum di angkat.

Setelah pekat bolehlah dipadamkan api.

Hidangkan bersama nasi putih.

Daging Kambing Hitam Madras

Daging Hitam Madras ~ Sumber Saji

Bahan-bahan:

1 kg daging

2 sudu besar kicap pekat

Sedikit bawang goreng

Sedikit garam ~ tak bubuh

Sedikit gula ~ tak bubuh

Minyak masak untuk menumis

Bahan-bahan kisar:

10 tangkai cili kering

2cm halia

4 labu bawang besar

2 ulas bawang putih

1 batang serai ~ tambah

Bahan-bahan tumisan:

1 labu bawang besar ~ hiris

1 batang serai ~ ketuk

2 tangkai daun kari

Bahan-bahan rempah:

2cm kulit kayu manis

2 biji buah pelaga

2 kuntum bunga lawang

3 kuntum bunga cengkih

1 sudu kecil jintan manis

Caranya:

Panaskan minyak dan tumis bahan tumisan hingga naik bau.

Masukkan bahan kisar dan daging.  Masak hingga daging lembut.

Kemudian masukkan kicap pekat, gaul rata.

Ramaskan bawang goreng hingga hancur (Kim tak ramas), lalu masukkan kedalam daging dan gaul rata.

Masukkan gula dan garam secukup rasa, jika perlu.

Apabila daging sudah agak pekat dan rata, bolehlah ditutup apinya.

Peria Goreng 
Bahan-bahan:
Peria dihiris nipis
Sedikit daun kari
Sedikit serbuk kunyit
Sedikit serbuk cili
Sedikit garam masala
Sedikit jintan putih / manis
Garam secukup
Minyak menggoreng secukupnya
5 sudu makan tepung gram / besan
1 sudu makan tepung beras

Caranya:
Gaulkan kesemua bahan-bahan diatas sehingga rata dan sebati.
Panaskan minyak pada suhu yang sederhana, goreng sehingga kekuningan.
Angkat dan toskan.

Daging Masak Ungkep

Resipi: Chef Fazalina
Bahan-bahan
1/2 kg daging batang pinang
1 cawan air
2 helai daun salam
2 batang serai, diketuk
1/4 keping gula melaka
1 keping asam keping
1/2 sudu makan serbuk pati ayam
1/4 cawan (50ml) minyak masak
Garam secukup rasa

Bahan tumbuk / kisar
5 batang cili hijau
5 biji bawang merah
1 labu bawang besar
4 ulas bawang putih
1 1/2" kunyit hidup
1" halia
1" lengkuas
2 sudu besar ketumbar biji, sangai
1 sudu teh lada hitam, sangai
2 sudu teh jintan manis, sangai

Caranya:
Dalam periuk, panaskan minyak dan tumiskan serai bersama bahan tumbuk.
Goreng sehingga naik bau.
Masukkan daging, air, daun salam, gula melaka, asam keping, serbuk pati ayam dan garam secukup rasa.
Kacau dan biarkan daging masak empuk.
Sesekali dikacau agar daging tidak hangus.
Apabila kuah agak kering dan daging empuk, tutup api dan sedia untuk dihidangkan bersama nasi putih dan lauk pilihan.

Lamb Chop Blackpeppers dan Kentang Putar

Lamb Chop Blackpeppers:

Bahan-bahan:

Steak lamb chop secukupnya

Sos BBQ secukupnya

Daun rosemary kering / segar

Daun tyme kering / segar

Sedikit sos tiram

Sedikit kicap pekat manis / karamel

Air perahan lemon

Bawang putih*, bertanda * ditumbuk

Halia*

Biji lada hitam*

Lobak merah dipotong, jika suka

Bawang merah besar dipotong 4, jika suka

Caranya:

Gaulkan kesemua bahan diatas pada lamb chop dan perapkan selama 4 jam atau semalaman.

Lepas perap, boleh di panggang / gril sehingga masak.

Kuah dari perapan jangan dibuat boleh dimasak sos untuk cicah lamb chop.

Kentang Putar / Mashed Potatoes

Sumber resipi: nooriahnamim.blogspot.com

Bahan-bahan:

10 biji kentang US dipotong kiub (Kentang yang besar dan agak hitam)

1 sudu kecil lada hitam ditumbuk halus

1/2 cawan fresh milk

1 sudu mentega

1 kiub ayam

Garam secukup rasa

Caranya:

Rebus kentang dengan sedikit garam, dah empuk toskan dan tumbuk atau lenyek kentang sampai hancur.

Boleh jugak gunakan hand mixer dan putar supaya lebih halus.

Masukkan sedikit garam, lada hitam, susu, mentega ke dalam kentang tadi dan putar sampai sebati.

Masukkan kentang dalam acuan bulat dan terapkan lebih cantik ada bentuk daripada letakkan kentang begitu saja.

Bolehlah dimakan dengan sos lada hitam.

Bahan-bahan sos lada hitam:

1/2 biji bawang besar dipotong kasar

1 batang leek dipotong kasar

1 sudu planta

sedikit sos tiram

sedikit kicap manis

1/2 sudu besar lada hitam ditumbuk

1 sudu tepung gandum

Caranya:

Rebush bawang besar dengan leek bersama 3/4 cawan air

Biarkan mendidih selama 15 minit, angkat dan toskan.

Ambil air rebusan masak lagi sekali, campurkan dengan planta, sos tiram, kicap, lada hitam dan tepung gandum.

Perasakan dengan garam dan tapis lagi sekali supaya lebih licin sos dan halus.

Kari Kambing PekatTanpa Santan

Bahan-bahan:

Daging kambing cuci bersih dan toskan

Ubi Kentang dibelah 2 

Bawang besar dicincang

Tomato dicincang

Daun Kari

Minyak

Sedikit air

Garam secukup rasa

Rempah tumis:

Kayu manis

Bunga cengkih

Bunga lawang

Buah pelaga

Sedikit jintan putih

Sedikit jintan manis

secubit kas-kas

Bahan-bahan blend:

Bawang merah

Pes halia & bawang putih

Serbuk cili

Serbuk jintan manis

Serbuk garam masala

Serbuk kari ayam

Caranya:

Masukkan sedikit minyak dikuali.

Tumiskan bahan-bahan tumis sehingga wangi, masukkan bawang besar cincang, kacau sebati.

Masukkan daun kari, kacau sehingga wangi.

Masukkan bawang merah diblend kacau sehingga layu, masukkan pes halia dan bawang putih.

Masukkan tomato cincang dan kacau sehingga air tomato sedikit kering.

Masukkan serbuk cili, serbuk jintan manis dan serbuk kari ayam.

Kacau sehingga sebati.

Masukkan daging kambing dan kentang, kacau rata.  

Masukkan air secukupnya dan garam secukupnya, tutup dan biarkan, perlu dikacau sekali-sekala supaya tidak hangus dibahagian bawah.

Kambing Kicap Pedas Nyonya

Bahan-bahan A:
Daging kambing, cuci bersih, potong kecil *, bahan bertanda * direbus bersama hingga daging empuk
Air secukupnya *
Serbuk Ketumbar *
Serbuk jintan halus *
Serbuk kunyit *

Bahan-bahan B, diblend halus:
Cili hijau sedikit
Cili api ikut kepedasan
Halia
Bawang putih ~ halia dan bawang putih jumlah mesti sama

Minyak sedikit
1 labu bawang besar dimayang
Kicap cair secukupnya
Kicap pekat manis secukupnya
Serbuk rempah masala
Sedikit serbuk cili
Air perahan lemon secukupnya ~ mesti bubuh

Caranya:
Bahan-bahan A yang telah direbus empuk, toskan dan kemudian digaul bersama bahan yang telah diblend halus tadi, perapkan lebih kurang 1/2 jam. Ketepikan
Masukkan sedikit minyak dikuali, tumiskan bawang besar sehingga layu, masukkan serbuk rempah masala dan serbuk cili, kacau sebati seketika.
Masukkan kicap cair dan kicap pekat secukupnya dan kacau rata.
Masukkan daging yang diperap tadi, kacau sehingga sebati.  Tutup dan masak dengan api perlahan.
Kacau sekali sekala sehingga pekat. Sebelum dipadamkan api, masukkan air perahan lemon.
Setelah di kacau sebati dan rasa pun ok bolehlah diangkat.
Hidangkan bersama nasi putih atau nasi yang berperisa.

Sup Merah Kambing

Recipe sourced: Roz@HomeKreation via Mamasya
Ingredients:
Mutton bones ~ original few pieces gear box bones + some other bone parts
1 Lemongrass ~ bruised
1 tsp Blackpepper corn*
5 Shallots*
2 cloves Garlic*
1 Big Onion*
1" Ginger*
2 slices Galangal* (*blend)
3 tbsp Chili Paste
Mixed Spices - Cardamon, Star Anise, Cinnamon, Cloves
2 Tomato - chopped
3 Potato - cut
1 cut - cut
Salt
1 cube chicken stock ~ i added
Garnishes - Fried Shallots, Spring Onions, Chinese Celery

Method:
Boil bones with enough water, lemongrass & 1 tbsp salt for few hours until meat is tender (or cooked in Noxxa for 90 minutes).
Heat up a scoop of oil & stir-fry blended ingredients*, mixed spices, chili paste until fragrant.
Add in 1-2 cups of water and chopped tomato and let it boil.
Add in potatoes, carrot and let it until half cooked.
Add in bones and stock and cook until potatoes are done.
Balance the salt.
Serve with garnishes and enjoy on its own or with white rice.

Mutton / Lamb Varuval (Kerala Meat Fry)

Recipe sourced: bestfbkl.blogspot.my
Ingredients:-
1/2 kg Mutton / lamb, cubed

To marinate:
1 tsp Ginger and garlic paste
1 tbsp vinegar / fresh lemon extract
2 tbsp Pearl onions (kunjulli) minced fine
1 tsp Coriander powder
1 tsp Red chili powder
3/4 tsp Garam masala powder
1 tbsp Fennel seeds (lightly dry roasted pounded coarsely - Please do not skit this)
1/2 tsp Turmeric powder
1 tbsp Peppper powder
A sprig Curry leaves
Salt - to taste

To season:
1/2 tsp mustard seeds
3 tbsp Thin coconut slices, (i skip no stock, future do not skip)
1/4 cup ginger and garlic julienne, together
10-12 sliced lengthwise Pearl Onions
2-3 Green chili, slit lengthwise
2 springs Curry leaves

Method:
Wash meat well in running water.  Drain.

Marinate using the above ingredients listed under "to marinate".  Let it stand for at least an hour.

Pressure cook meat.

Transfer meat to a pressure cooker (3 litre would be fine for the above amount).

Do not add more than 1/4 cup of water (for 1/2 kg meat).

The meat lets out water so we do not need too much of it while cooking.

Good quality meat gets cooked within 3-4 whistles.  The meat in Kerala cooks a bit slower.

So give extra "whistles" accordingly.

Let the steam went out by itself.

Open the lid. You may see the water has oozed out.

Heat oil in a non stick pan.  Keep ready the ingredients given to "to season" list.

Splutter mustard seeds, followed by the coconut bits.  Tip in ginger and garlic julienne and pearl onions along with green chili and curry leaves.

Saute until the coconut bits and ginger garlic are toasted and the onions acquire a golden colour.

They would get caramelized further as you fry the meat later.

Dump the meat along with its gravy.

Lower heat to medium and reduce the water under controlled heat.

Now you see the cooked water has turned saucy.

The gravy thickened and the masala gets coated within 3-5 minutes.

Be careful with the flame at this point.  Drizzle a little more oil as you are going to fry the meat further.

Check salt and add the remaining 1/2 tsp pepper powder.  Tip in 1/2 tsp of garam masala for more flavour.

The masala may stick to the bottom. So turn the meat pieces once every minute.

Roast until it gets dry and acquires that dark brown hue.

If you don't like them too dry and hence take off from fire while the pieces get coated well with the masala and are still moist and succulent.

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.

Rendang Kambing

 

Resipi oleh:  Editorial Rasa 7 Ogos 2013
Bahan-bahan:
1 kg daging kambing - dipotong kecil
1 kg santan
100g kerisik
Serbuk kunyit sedikit (Kim tambah)
100g gula kabung atau boleh digantikan gula merah (tak letak sebab rasa santan dah cukup manis & lemak)
4 helai daun kunyit (tak letak)
100g lengkuas diketuk

6 batang serai diketuk

Garam secukup rasa

Bahan-bahan kisar:

100g cili kering

30g biji ketumbar * (Kim sangai dulu sebelum dikisar, AWAS jangan hangus semasa disangai)

30g biji jintan manis *

30g biji jintan putih *

Bahan Hiris:
100g bawang merah
60g bawang putih
50g halia

Caranya:
Masukkan daging kambing bersama sedikit air, serai, lengkuas dan serbuk kunyit ke dalam periuk.
Biarkan masak dan mendidih hingga airnya kering.
Kemudian masukkan bahan hiris dan juga bahan kisar.
Kacau sebati dan biarkan mesra dengan daging kambing.
Setelah itu masukkan santan bersama gula kabung serta daun kunyit.
Apabila daging empuk dan kuahnya mulai kering, masukkan kerisik dan kacau rata.
Perasakan dengan garam secukup rasa, rasa dan angkat

Andhra Mutton Curry

Source: Indianmirror
Ingredients:
1/2 kg Mutton
3 nos. green cardamoms
6 nos. cloves
1 small stick cinnamon
1 no. onion finely chopped
3 nos. green chilies slit into half
Coriander leaves for garnishing
4 tbsp oil

Marinate ingredients:
1 cup curd
1 tbsp ginger garlic paste
1/2 tbsp chili powder
1 tbsp coriander powder
1/2 tbsp turmeric powder
1/2 tbsp garam masala
1/2 tbsp cumin powder
Salt to taste

Method:
Clean and wash the mutton pieces.
Marinate the mutton pieces with marinate ingredients for 1 hour.
Take a pan and heat with 4 tbsp of oil.
Add the green cardamom, cloves and cinnamon.  Saute for few seconds.
Then add the chopped onions and green chilies.
Saute till the onion colour turn into golden brown colour.  Then add the marinated mutton pieces and mix well.
Cook until the oil separates on medium flame.
Add 2 cups of water and cover with a lid and cook till the mutton is tender.
Finally garnish with coriander leaves.