Mutton Dhall Curry Recipe

• 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
• 3 cm Cinnamon stick
• 1 Stalk lemon grass, lightly smashed
• 2 Stalks curry leaves
• 1/2 tsp Salt
  
  (D)
• Halved and seeded
• 2 Red chillies
• 1 Tomato, quartered
• 4 Green chillies
  
  Seasoning:
• 1 tsp Chicken stick granules
• 1/2 tsp Salt
• 1/2 tsp Sugar

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