Dill leaves and Mutton (Soya aaku maamsam koora)

In South coconut is used in most of the gravy dishes. Since i like to use less coconut in my cooking, i use lots of onions and tomatoes instead. This is one variation of using greens with meat..... apart from the usually used methi and palak leaves.

Dill leaves and Mutton:





Ingredients:

1/2 kg mutton (curry cut)
3 onions (chopped)
4 big ripe tomatoes (chopped)
1 big bunch dill leaves (chopped)
2 tsp ginger-garlic paste
1 tbsp red chilli powder
1 tsp dhania powder
a pinch of turmeric
salt to taste
curry leaves
Oil as per your taste, minimum 2 tbsp

Method of Preparation:

1. In a pressure cooker, put together the washed mutton pieces, tomatoes, dill leaves, ginger-garlic paste, chilli powder, dhania powder, turmeric, salt. Mix well and add only little water.Now close the lid and pressure cook the mutton for 3-4 whistles or till well done.
2. Take a large kadai, add the oil and fry the onions till translucent, add the curry leaves.
3. Now add the cooked mutton to this and keep frying till the water reduces to your liking. I usually let it cook till it is almost dry.

Tastes very well with plain rice and chapathis. Can be eaten with dosas as well.