How it works
|
MUGHLAI MUTTON CURRY |
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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: |
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| 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. |
|
