Ingredients
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100gms Ginger paste
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(on the bone) - 500 gms Mutton
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2 tsp Turmeric
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1tbsp Jeera powder
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2 tsp Kasoori methi powder
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1 cup Brown onion
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1tbsp Black Pepper (Powder)
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to taste Salt
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100 gms Garlic paste
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2 tbsp Coriander powder
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2tsp Red chilly powder
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1 cup Onion chopped
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2 tbsp Coriander seeds
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500 gms Yogurt
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200ml Oil
Directions
This mutton dish crafted by the fabled Chef Beli Ram of pre portioned Punjab, has the robust flavour of freshly pounded coriander seeds.
Steps
|
1
Done
|
Peel and slice the onions. Whisk the yogurt till it is smooth and creamy. |
|
2
Done
|
Place mutton in a thick bottomed handi. Add all the ingredients and mix well. Keep aside to rest for 10 mins. |
|
3
Done
|
Put the same handi on fire and cook till a boil comes. Now lower the heat and cover the mutton with a lid and slow cook till the meat is tender. |
|
4
Done
|
Serve hot with chapatti. Notes |
