Recipe Name: Mutton Curry |
|
|
Category: Indian |
Sub Category: Non Vegetarian |
|
Prep Time |
Cook Time |
Serves |
|
|
2 |
|
|
|
|
|
Ingredients: |
Mutton |
|
200 g |
Onion |
|
100 g |
Ginger |
|
1" piece |
Garlic |
|
4 to 6 cloves |
Tomato |
|
60 g |
Curd |
|
60 g |
Fat |
|
3 tsp |
Salt |
|
1 tsp |
Red chilli powder |
|
1/2 tsp |
Turmeric powder |
|
1/8 tsp |
Garam masala |
|
1/4 tsp |
khuskhus seeds (poppy seeds) |
|
1/4 tsp |
Cumin seeds |
|
1/4 tsp |
Coriander seeds |
|
1/4 tsp |
Cloves and pepper corn |
|
4 each |
Green cardamom |
|
4 |
Kashmiri mirch |
|
2 |
Coriander leaves |
|
a few |
|
|
|
Method: |
- Roast coriander seeds, poppy seeds, cumin seeds, black pepper corn and cloves on a hot skillet.
- Grind garlic, ginger and above roasted ingredients to a fine paste by using a little water.
- Grate or grind the onion.
- Heat the fat in a pan, add crushed cardamom (green) and onion paste and fry till golden brown.
- Add red chilli powder, salt, haldi and the masala paste. Fry on a slow fire, till fat separates out.
- Add beaten curds, blanched and chopped tomatoes and fry a little. Add the cleaned and washed mutton and fry for 10-15 minutes till the mutton is brown and fat separate out.
- Add sufficient water and pressure cook for 15 minutes and allow the pressure to drop by itself.
- Open the pressure cooker and adjust the consistency.
- Serve sprinkled with fine chopped coriander leaves and garam masala.
|
|
Tags:
Mutton Curry, seeds , add , 1/4 , fry , paste , fat , pressure , grind , coriander , poppy , minutes , pepper , little , chopped , masala , mutton , onion , water , brown , fine |
|
|
|
|