VEGETARIAN MUTTON WITH CHICKPEAS CURRY

A:

½ packet vegetarian mutton

( Deep fried, soaked in water for 20 minutes.

Squeezed out water & keep aside )

2 medium size potatoes

( boiled, removed skin & cut )

Chickpea cooked ( small bowl )

B:

½ tsp mustard seeds

1 cinnamon stick

2 star anise

1 stalk lemon grass ( white part, cut )

1 stalk curry leaves

C:

1 onion chopped

1 tbsp ginger & garlic paste

2 green chilies cut

1 tomato cut

D:

1 tbsp chili powder

2 tbsp meat curry powder

1 tsp kurmah powde

½ tsp turmeric powder

Salt to taste

E:

Oil for cooking

½ cup water

1 cup coconut milk

¼ tsp garam masala

Coriander leaves chopped

METHOD:

Heat up oil, add mustard seeds.

Once mustard seeds pop up

add cinnamon, star anise, lemon 

grass & curry leaves.

Add onion sauté till soft brown, add

ginger & garlic paste stir for seconds.

Add chilies, tomato stir till soft.

In that add “D” & stir till oil separates.

Add ¼ cup water stir for few second.

Add potatoes, chickpeas, mutton

remainder water.

Mix well, cover & cook for few minutes.

Add coconut milk, garam masala.

Once curry start to boil, sprinkle

coriander leaves & remove from fire.

Serve with rice or breads.