Mutton – 750 gms
Salt – To Taste
Dried Apricot (Jardalu) – 6 to 8
Onions – 2 medium sized
Ginger – 2 one inch pieces
Garlic – 6 to 8 cloves
Red Chillies (Whole) – 5
Cumin Seeds – 2 tsp
Tomato – 1 (medium sized)
Potatoes – 2 (Small)
Oil - As required
Red Chilli Powder – 2 tsp
Turmeric Powder – 1 tsp
Vinegar – 2 tbsp
Clean, wash and cut mutton into one and half inch sized pieces
Rub salt into the mutton pieces and keep aside
Soak dried apricots in 1 cup of hot water for 15 minutes
Peel, wash and chop onions
Peel and wash the ginger and garlic, and grind it with red chillies and cumin seeds to a fine paste, adding a little water.
Wash and finely chop the tomato
Peel, wash and thinly slice and cut the potatoes into match – stick sized pieces
Soak cut potatoes in water for 10 minutes, drain and pat dry
Heat sufficient oil in a kadhai (non – stick deep pan) and deep – fry potato matchsticks in hot oil till crisp and golden brown. Drain and remove onto absorbent kitchen towel or paper
Heat 2 tablespoons for oil in a pan and sauté chopped onions until light golden brown.
Add ginger, garlic, red chillies, cumin seed paste, red chilli powder and turmeric powder and stir – fry briefly
Add mutton pieces and sauté for 2 to 3 minutes
Stir in 2 cups of water and soaked apricots along with the water they were soaked in and bring to boil.
Reduce heat, cover & simmer for 15 – 20 minutes or until mutton is completely cooked
Add chopped tomatoes and cook on high heat for 2 to 3 minutes, stirring continuously
Add salt and stir in the vinegar
Transfer the mutton to a serving dish, garnish liberally with the fried potato pieces and coriander leaves & serve hot.