Ingredients |
|
| Mutton | 500 gm |
| Onion (payaz) chopped | 2 big |
| Garlic (lahsan) chopped | 2 table spoons |
| Ginger (adrakh) chopped | 2 table spoons |
| Green chillies (hari mirch) chopped | 2-3 pieces |
| Tomato (tamater) chopped | 1 medium |
| Yogurt (dahi) | ½ cup |
| Cumin (jeera) powder | 1 tea spoon |
| Red chilli (lal mirch) powder | 1 tea spoon |
| Coriander powder (dhaniya powder) | 1 table spoon |
| Hot spices (Garam masala) | 1 tea spoon |
| Turmeric powder (Haldi) | 1 table spoon |
| Cinnamon (dalchini) | 1” piece |
| Cloves (laung) | 4 |
| Whole black pepper (kali mirch) | 5-6pieces |
| Bay leaves (tej patta) | 2 |
| Green cardamoms (hari elaichi) | 2 |
| Mustard Oil (sarso ka tel) | 6 Table spoon |
| Salt (namak) | to taste |
For Garnish
1 table spoon coriander leaves chopped, ginger juliennes and cut green chillies
Method
- 1. Marinate mutton with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt. Stir to mix well and leave aside for 15 minutes.
- 2. Marinate mutton with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt. Stir to mix well and leave aside for 15 minutes.
- 3. Now add onions and stir fry until golden brown. Add garlic, ginger and cook it for further 5 minutes.
- 4. Now add marinated mutton, stir it well for about 30-40 minutes, until the mutton is cooked and tender (Timing may little vary depending upon the size of lamb).
- 5. Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy. Adjust salt and pour little water if necessary. Cook it covered for further 15 minutes.
- 6. Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy. Adjust salt and pour little water if necessary. Cook it covered for further 15 minutes.
- 7. Garnish it with coriander leaves, ginger juliennes and cut green chillies.
- Recipe Type : Curries, Mutton, Non vegetarian
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