Mutton Dhall Curry

Ingredients:-

250 gm - Mutton cut into small bite-sized pieces
175 gm - Dhall, soaked for overnight
500 ml - Thin coconut milk
100 ml - Thick coconut milk or pati santan
4 tbsp - Oil

(A)

1/2 tsp - Salt
Pinch of ground - black pepper
1 Cup - water
1/2 tbsp - Old ginger juice

(B)Ground Spices

8 - Shallots
25gm - Old ginger
2 cm - Galangal
2 tbsp - Meat curry powder
4 - Cloves garlic
2 tbsp - Chilli paste

(C) Spices

4 - Cardamons, split
3cm - Cinnamon stick
1 Stalk - lemon grass, lightly smashed
2 Stalk - curry leaves
1/2 tsp - Salt

(D)

Halved and seeded
2 - Red chillies
1 - Tomato, quartered
4 - Green chilliesSeasoning:
1 tsp - Chicken stick granules
1/2 tsp - Salt
1/2 tsp - Sugar

Method:-

1. Combine mutton and ingredients (A) in a big saucepan, mix well.
2. Bring it to a boil, and then simmer over low heat till meat is tender.
3. Add more water if require to keep it moist.
4. Cook dhall in a cupful of water on low heat till soft and mixture turns thick.
5. Take a deep cooking pot and heat oil in it.
6. Saute the ingredients (B) till dragrant
7. Add the ingredients (C) and fry till oil rises and separates.
8. Add boiled mutton and dhall, fry it, keep stirring.
9. Pour thin coconut milk and bring it to a boil.
10. Add the ingredients (D) and cook at a simmering boil.
11. Combine pati santan with it and bring to just a boil.
12. Add seasoning to taste, dish out and serve hot.