The other day I was chatting about the role of spice in cuisine with food writer Marryam H Reshi and we got discussing how Indian Cuisine tends to go the whole hog when it comes to spice - in goes jeera , laung , cinnamon , cardamons of various shapes and color apart from all the chillies and garam masalas etc . That got me thinking and I decided to work with a single spice while making mutton . The end result was a very clean tasting and flavorsome and dish .
2 tablespoons Grated Coconut - Sauteed till aromatic and lightly colored then make a paste.Salt
GheeMarinate mutton in curd garlic salt crushed pepper and some curry leaves.Cling wrap and leave in the fridge 12-24 hours.
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