CHUTNEY MUTTON
( Begum Kulsum’s recipe can be preserved for days, like a pickle)
Ingredients
1 kg boneless mutton
1/2 cup garlic paste
10 curry leaves with stems
1/2 teaspoon each of cumin seeds, onion seeds
1/2 cup each of tomato puree and tamarind extract
2 tablespoons each of sesame seeds,
coriander powder, cumin powder
6-8 cloves of garlic
4 whole red chillies
Salt to taste

Method
Pressure cook 1kg boneless mutton with 1/2 teaspoon salt, 1/2 teaspoon garlic paste, 2 curry leaves with stems and 2 cups of water until meat is tender. Heat 1 cup oil and add 1/2 teaspoons of cumin seeds, onion seeds, 6-8 cloves of garlic, four red chillies and six curry leaves. Add 1/2 cup garlic paste, two tablespoons of sesame paste, coriander powder, cumin powder, one tablespoon chilli powder, one cup tomato puree, one cup tamarind extract and salt to taste. Shred mutton and add to the pan and stir fry with the paste for 2-3 mins.