| Recipe Name: Mutton Curry |
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| Category: Indian |
Sub Category: Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Mutton |
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200 g |
| Onion |
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100 g |
| Ginger |
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1" piece |
| Garlic |
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4 to 6 cloves |
| Tomato |
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60 g |
| Curd |
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60 g |
| Fat |
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3 tsp |
| Salt |
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1 tsp |
| Red chilli powder |
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1/2 tsp |
| Turmeric powder |
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1/8 tsp |
| Garam masala |
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1/4 tsp |
| khuskhus seeds (poppy seeds) |
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1/4 tsp |
| Cumin seeds |
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1/4 tsp |
| Coriander seeds |
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1/4 tsp |
| Cloves and pepper corn |
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4 each |
| Green cardamom |
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4 |
| Kashmiri mirch |
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2 |
| Coriander leaves |
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a few |
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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.
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Tags:
Mutton Curry, seeds , add , 1/4 , fry , paste , fat , pressure , grind , coriander , poppy , minutes , pepper , little , chopped , masala , mutton , onion , water , brown , fine |
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