| 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 |
|
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 |
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|
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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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