½ kg mutton elumbu (bones)
200 gm onion (sliced)
100 gm tomato (chopped)
2 tsp ginger-garlic paste
½ tsp turmeric powder
2 tsp chilli powder
½ tsp fennel powder
¼ tsp garam masala powder
½ tsp black pepper powder
¼ cup thick coconut milk
Salt as required
For tempering
Mustard seeds
1 tsp black pepper
2 sprigs of curry leaves
2 dry chillies
Oil
Step 1 – Add the mutton bones, salt, turmeric powder and enough water to submerge the bones in a pressure cooker. Let it cook for 4 whistles. Make sure that the bones are cooked well.
Step 2 – Heat a pan, add oil and sliced onions and saute until they turn golden. Then add ginger-garlic paste, and chopped tomatoes and stir well. Once the tomatoes turn mushy, add chilli powder, fennel powder, garam masala powder, and black pepper powder and mix well.
Step 3 – When the oil starts to separate, add the cooked bones along with the broth. Cook on high flame until most of the water evaporates. Do not close the lid. Stir continuously so as to avoid burning.
Step 4 – Next, add the coconut milk. Let it simmer and cook until the oil separates and most of the liquid dries up. Take it off the flame and keep it aside.
Step 5 – Heat oil in a pan and add the ingredients under ‘For tempering’. Once the mustard seeds stop crackling add this to the roast bones. Mix well and serve with rice, roti or dosa!
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