Indian Recipes
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Ingredients
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| 1 |
Mutton, cut into pieces |
1 kg |
| 2 |
Onions, finely chopped |
4 |
| 3 |
Ginger, peeled & finely chopped |
1 + 1/2 teaspoons |
| 4 |
Garlic, peeled & finely chopped |
7-8 cloves |
| 5 |
Tomatoes, finely chopped |
2 |
| 6 |
Turmeric powder |
1/2 teaspoon |
| 7 |
Cayenne or red chili powder |
1 + 1/2 teaspoons |
| 8 |
Coriander powder |
1 + 1/2 teaspoons |
| 9 |
Garam masala |
1/2 teaspoon |
| 10 |
Salt |
to taste |
| 11 |
Curd/yogurt |
1 cup |
| 12 |
Cumin powder |
1 teaspoon |
| 13 |
Cloves |
5 |
| 14 |
Bay leaves |
2 |
| 15 |
Mustard oil |
5 tablespoons |
| 16 |
Green cardamoms |
4 |
| 17 |
Fresh coriander leaves, finely chopped |
3 tablespoons |
| Method |
Combine curd, 1/2 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, salt and 1/2 teaspoon of cumin powder, add mutton, stir well and let it marinate for at least 2 hours.
Heat oil in a pan or kadahi over medium-high heat, add cloves, cardamoms and bay leafs and fry for 30 seconds, now add onions, ginger and garlic and fry until golden brown. Now add tomatoes, red chili powder, turmeric powder, coriander powder, garam masala and salt with 1/2 cup of water and cook until oil comes out on the surface. Now add marinated mutton together with the marinate and fry until all the water is evaporated. Now add enough water, just to make the gravy, stir, cover and cook until meat becomes tender and gravy becomes tender. Add chopped coriander and cumin powder, stir and serve.
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| Servings -5 |
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| Introduction
of the dish |
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This is one of the most famous non-veg food commonly served in dhabas.
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