MUTTON SALNA

INGREDIENTS

• Mutton Bones : 250 grams
• Cloves (‘Lavang’ in Hindi & ‘Kirambu’ in Tamil) : 3 nos
• Cinnamon (‘Dalchini’ in Hindi & ‘Pattai’ in Tamil) : 1 inch
• Bay leaf : 1 no
• Onion : 2 nos (Chopped)
• Curry leaves : 2 strings
• Tomatoes : 1 no, chopped
• Ginger Garlic Paste : 3 tsp
• Chilli powder : 1 1/2 tsp (+/- according to taste)
• Coriander powder : 1 tsp (+/- according to taste)
• Turmeric powder : 1/4 tsp
• Oil : 3 tsp
• Water : as required
• Salt : as required

     TO GRIND 

• Coconut pieces : 1/4 cup (+/- according to taste)
• Cumin seeds (‘Jeera’ in Hindi & ‘Seeragam’ in Tamil ): 1/4 tsp
• Fennel seeds (‘Saunf’ in Hindi & ‘Soombhu’ in Tamil) : 1/4 tsp
• Cinnamon stick (‘Dalchini’ in Hindi & ‘Pattai’ in Tamil) : 1/2 inch
• Water : as required

PROCEDURE

1. Clean and wash the mutton bones with water and turmeric powder.
2. Heat oil in a pressure cooker.
3. Add cloves,cinnamon and bay leaf and saute for 30 seconds.
4. Add the chopped onions and curry leaves. Cook till onion turns light golden brown.
5. Add the ginger garlic paste to it and saute for 1 or 2 mins.
6. Now add chopped tomato. Let it cook till the tomatoes loses shape.
7. Add turmeric powder and mutton bones. Saute for 3-5 mins.
8. Add salt, coriander powder and chili powder and saute well.
9. Add the finely grounded coconut paste, water. Saute and bring it to a boil.
10. Taste occasionally and add the required powders or salt.
11. Pressure cook the contents. After the first whistle, cook in simmer (cook in low flame)for 10 mins.
12. Serve hot with Rotis, Chappathi, Parota, Rice, Idly, Dosa or Idyappam

TIPS:

1. Instead of step 3, 1/4 tsp Garam masala can be used.
2. If the mixture becomes thick after pressure cooking, dilute with water.
3. The amount of coconut can be increased or decreased according to your taste. I like the salna with less coconut flavor

Courtesy : http://umaskitchen.wordpress.com/2009/11/03/mutton-salna/