Ingredients!
Oil – ½ cup
Coconut oil – ¼ cup
Cinnamon – 1 small piece
Cardamom – 5
Clove – 4
Onion – 5 large thinly sliced
Shallots or Sambar onion – 20 times to a paste
Ginger garlic paste – ½ cup
Tomato – 4 large cubed
Chili powder – 3 cans
Garam Masala Powder – 1 bag
Salt to taste
Coriander leaves – 1 cup
Mint leaves – 1 cup
Curd – 1 cup
Green peppers – 2 slots
Lemon juice – 2 cans
Seeraga Samba Rice – 5 cups
Water – 8 cups
Sheep meat – 1 kg
Roast & grind cinnamon – 3 stick, cardamom – ¼ cup, clove – 1 tablespoon
Preparation!
Take cinnamon, cardamom and cloves in a dry pan and toast well. Cool it and powder it fine. Put aside.
Heat oil and coconut oil in a pressure cooker or a wide pan.
Add cinnamon, cloves and cardamom and let it sizzle.
Add onions, pureed shallots and mix well. Cook until golden brown.
Add ginger garlic paste and mix well.
Add the tomatoes and mix well. Cook it until mushy.
Add the curd, green peppers and mix well.
Add sheep and salt and mix well.
Add all spice powder and mix well.
Add water and bring to the boil. Cover and press for 5 to 6 hours until the mutton meat is ready.
Now add rice, coriander leaves and mint leaves and mix well.
Cook on high heat for 10 minutes. Add lemon juice and mix well.
Let the pan simmer and cover with the lid. Do not whistle.
Let it simmer for 15 minutes.
Remove and fluffy the rice.
Serve.