Chicken Pakoda for the elders, Chicken Kabab for the kids and Masala Vada for the Vegetarians. It was quite a meal as we had the Chocolate cake as well.
Mutton Semi Gravy
Mutton – 1/2 kg
Onions – 2 medium
Tomato – 1 medium
Ginger Garlic paste – 1/2 tsp
Turmeric powder a pinch
Fennel Seeds – 1/2 tsp
Red Chili powder – 1 tsp
Coriander powder – 1 tsp
Kurma Masala powder – 2 tsp
Salt to taste
Oil – 2 tsp
Coriander leaves handful.
How to make Mutton Gojju
Wash and take the mutton in a pressure cooker along with salt and turmeric. Pressure cook for 3 – 4 whistles and let the pressure fall down.
Then heat a kadai with oil, add fennel seeds, followed by onions. Then add ginger garlic paste.
Now add tomatoes, salt, red chili powder, coriander powder. Drain the mutton and add just the pieces.
Saute on high so that the tomatoes get really soft and cooked.
When you find the mutton is well coated with the masala, add the kurma masala podi and continue cooking.
Add the water that you saved up and cook on high.
Finally add the coriander leaves.
Cooking the mutton first made lot of difference. There surely was a difference in taste.
Since this is a semi gravy, you can cook till all the water evaporates and the gravy coats the mutton pieces.