Ingredients:
750 gm: Mutton
20 gm: Turmeric
Salt .
750 gm: Mutton
20 gm: Turmeric
Salt .
For Paste
250 gm: Onions ( 3 large onions)
200 gm: Tomatoes (a cup)
50 gm: Ginger garlic paste (1 tbsp)
30 gm: Coriander leaves
100 gm: Red chilli
10 gm: Green chillies
50 gm: Coconut (a cup)
50 gm: Poppy seeds (1 tbsp)
25 gm: Coriander seeds (1 tsp)
25 gm: Fennel seeds (1 tsp)
20 gm: Pepper (8-10 pieces)
75 ml: Oil
1-2: Bayleaf
20 gm: Garam masala (1-1/2tbsp)
25 gm: Coriander powder (2tbsp)
25 gm: Chilli powder (2tbsp)
2 gm: Cinnamon (2 piece)
1 gm: Cardamom (4 pieces)
1 gm: Cloves (4-5).
Method:
- Grind all the ingredients for the paste.
- Slice the onions, puree the tomatoes, chop the green chillies and coriander leaves.
- Pressure cook the mutton along with the ginger garlic paste, salt and turmeric for approx. 20 minutes.
- Heat oil in a heavy based saucepan. Add cloves, bayleaf, cardamom and cinnamon.
- Add the sliced onions and sauté until golden. Add green chillies, tomato puree and saute for 5 minutes.
- Mix in the rest of the ingredients and cook for another 5 minutes.
- Add the paste and stir for 2 minutes.
- Add the cooked lamb and simmer for 10 minutes.
- Serve hot garnished with coriander leaves.
Making Time: 30 minutes
Serves: 4 persons
Shelflife:1 day.
Note: If the grams are confussing u can go with measurements given in bracket.
Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.
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