|Boneless mutton||500 Gram, cut into 1.5" pieces|
|Onions||200 Gram, finely chopped|
|Ginger||1 Teaspoon, finely chopped|
|Garlic||1 Teaspoon, finely chopped|
|Poppy seeds||2 Tablespoon|
|Coconut milk||200 Milliliter|
|Grated nutmeg||1 Pinch|
|Green cardamoms||4 , crushed|
|Tomato puree||65 Gram|
|Red chili powder||1 Teaspoon|
|Coriander powder||3⁄4 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
Dry roast the poppy seeds, cumin seeds, cinnamon stick, bay leaves, cloves and green cardamoms separately, on the gas.
Cool and grind to a fine paste.
Heat oil in a 2 liter deep dish on 100% power for 1:30 minutes.
Add the cumin seeds, gin ger and garlic and microwave on 100% power for 1:00 min.
Add the onions and microwave on 100% power for 8-10 minutes.
Stir 2-3 times during cooking.
Add salt, red chilli powder, coriander powder, tomato puree and 1/2 cup (125 ml) water.
Mix and microwave on 100% power for 2 minutes.
Stir in the coconut milk and mutton pieces.
Mix and microwave partially covered on 100% power for 4-5 minutes.
Stir twice during cooking.
Allow standing covered with an aluminum foil for 15-20 minutes before serving.