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Mughlai Mutton Curry
Indian Lamb Dish! |
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1 large onion
2 green chilis
1 cup yogurt
1 tsp. ginger paste
1 tsp. garlic paste
5 curry leaves
1.42 lbs. Mutton (goat meat)
3 bay leaves
4 whole cloves
1 1/2 tsp. corainder seeds
2 cardamom
1/2 tsp. turmeric (Haldi powder)
2 tsp. gasagasaalu (Poppy seeds, khas khas seeds)
2 ripe whole chilis
1/3 cup vegetable oil
salt, to taste
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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 7 minutes and then 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!
This dish goes very well with paratha and plain white rice and gives off the sonderfully fresh aroma of curry leaves!
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Preparation Time: 40 min |
Serves: 4 |
| Recipe Origin: India |
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Submitted by: |
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Mallika
India |
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| This recipe has been viewed 71206 times. |
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