INGREDIENTS
Mutton - 1 kg
Onion - 1 cup, chopped
Garlic - 2 tbsp, chopped
Ginger - 2 tbsp, chopped
Onion - 250 gm, sliced thinly
Curd - 2 cup
cumin powder - 1 tsp
chilli powder - 1 tsp
coriander powder - 1 tsp
Garam Masala - 1 tsp
Cardamom - 3
Cloves - 3
Cinnamon - 4 cm piece
Green chillies - 2, slit
Coriander leaves to garnish
oil to deep fry
salt to taste
HOW TO MAKE MASALA MUTTON FRY:
Grind chopped onion, garlic and ginger together to a paste.
Cut mutton into 2 cm cubes.
Heat oil for frying.
Fry sliced onions till golden brown.
Drain on kitchen paper.
Deep fry mutton cubes till brown and reserve.
Mix cumin, chilli, coriander and Garam Masala powders with curd.
Mix in the salt.
In a thick bottomed pan, heat 4 tbsp of oil in which mutton was fried.
Add cardamom, cloves and cinnamon.
Add the ground paste and fry till fragrant.
Add mutton and the curd mixture.
When the contents of the pan begin to boil, lower the flame and cook covered till the mutton is tender and the Masala is thick enough to coat the mutton pieces.
Serve hot, garnished with chopped coriander leaves and fried onions, with Roti or Chapathi.
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