Mutton Saagu

Ingredients

• - 400g mutton in mixed spice gravy
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Marinate mutton: Cut 750g mutton into medium pieces. Mix with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp saagu masala and salt. Marinate 1 hour.
2. Make saagu masala: Grind 1 cup fresh grated coconut, 4 green chillies, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp fennel, 4 cloves, 2 cardamoms and 1 cinnamon piece to a smooth paste.
3. Pressure cook mutton: Add marinated mutton with half cup water. Pressure cook 5-6 whistles until tender.
4. Fry onions: Heat 3 tbsp oil. Add 2 finely chopped onions. Cook 10-12 minutes until golden.
5. Add ginger-garlic: Add 1 tbsp ginger-garlic paste. Fry 2 minutes.
6. Add saagu masala paste: Add the ground saagu paste. Fry on medium heat 6-8 minutes until oil separates.
7. Add cooked mutton: Add the pressure-cooked mutton with its stock. Mix well.
8. Simmer: Cook on medium heat 12-15 minutes until the gravy is thick and fragrant.
9. Add garam masala: Add 1 tsp garam masala. Mix well.
10. Serve: Adjust salt. Mutton saagu should be thick and richly fragrant. Serve with dosa, chapati or steamed rice.