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Home > Ammas Recipes  


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Preparation time ([days] hrs:min): 00:40
Cooking time ([days] hrs:min): 00:40
Number of servings: 4
Suitable occasions: Ramadaan

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Onions 1/4 large  
2 Green Chilis 1/2    
3 Yogurt 1/4 cup 50.00
4 Ginger Paste 1/4 teaspoon 1.75
5 Garlic Paste 1/4 teaspoon 1.75
6 Curry Leaves 11/4    
7 Mutton(Goat Meat) 0.36 pound 162.95
8 Bay leaves 3/4    
9 Cloves (Whole) 1    
10 Coriander seeds 0.38 teaspoon 0.68
11 Cardamom 1/2    
12 Turmeric (Haldi powder) 1/8 teaspoon 0.50
13 Gasagasaalu (Poppy Seed, Khas Khas seeds) 1/2 teaspoon 2.00
14 Chili whole 1/2 ripe  
15 Vegetable Oil 0.08 cup 22.69
16 Salt   to taste 0.25

Cooking procedure:
Make into a paste the first six ingredients in the above list by adding a little amount of water. Keep aside.

Make into a powder Cloves, Coriander Seeds, Cardamom, Turmeric and Gasagasaalu (poppy seeds) and keep aside.

In a large bowl mix mutton pieces, salt and the paste. Keep aside for 40 minutes and then in a pot, in sufficient amount of water, cook on medium heat until the meat becomes tender.

Now in a wide skillet heat oil and when oil is hot add chopped red chili, bay leaves and the above meat. (Do not add any remaining liquid from the marinade.This will be needed later). Fry on high heat for seven minutes and the add the powdered spices. Fry for two more minutes on low heat and then add the remaining liquid from the marinade dish. Now cook on low heat for a few minutes or until the sauce thickens.

Garnish lightly with fresh butter and serve hot.
Any additional information:
This dish goes very well with paratha and plain white rice and gives off the wonderfully fresh aroma of curry leaves.


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