Ingredients
·
½
kg mutton, chopped cubically
·
6tbps.red
chilli paste
·
2
onions, finely chopped
·
3tbs
garlic ginger paste
·
I
cup beaten curd
·
I
tsp. cumin powder
·
2
tbsp. chilli powder
·
1
tbsp. coriander powder
·
1
tsp. turmeric powder
·
Salt
to taste
·
½
cup oil
·
1
piece cinnamon, 6 black cardamoms, 6 cloves
For the tempering
·
3
tbsp. ghee
·
1
pod garlic, minced
·
2
green cardamoms
Method
Heat
oil in a thick- bottomed pan. Add cinnamon, black cardamom and cloves and let
it splutter.
Add
onions and ginger garlic paste and fry for 2 minutes.
Add
mutton pieces and fry for another 5 minutes.
Beat
the curd with chilli powder, chilli paste, cumin, coriander, turmeric and salt
and pour this to the mutton and fry till the oil separates.
Add
a cup of water and bring it to a boil, reduce the flame, cover the pan with a
lid and cook till the mutton is tender. (About 45 minutes).
In
another pan, heat ghee and add the cardamoms and garlic and fry till the garlic
is crispy. Pour this over the cooked mutton.
Serve
hot with rice.
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