Directions
Prep: 30 mins
Yields: 6 Servings
Number of Portions: 3
Ingredients
For marination
- Mutton – 500 gms
- Salt – 2 tsp
- Ginger paste – 1 tbsp
- Curd – 2 cups
- Black pepper powder – ½tsp
- Mustard oil – 1 tbsp
For Wet Masala
- Cumin – 1 tbsp
- Cardamom – 5nos
- Cloves – 7 nos
- Cinnamon – 1 small stick
- Water – 1/4 cup
For Curry
- Mustard oil – 4 tbsp
- Dry red chilly – 2 no
- Bay leaf – 1 no
- Sugar – 1 tbsp
- Onion chopped – 3/4 cup
- Onion puree – 3/4 cup
- Turmeric – 1tsp
- Chilly powder – 1 tsp
- Coriander powder – 1 tbsp
- Tomato puree(fresh) – ½cup
Method
Steps
|
1
Done
|
Marinate the mutton with salt, ginger garlic paste, curd, pepper powder and mustard oil and leave it aside for 15 mins. |
|
2
Done
|
For the wet masala, mix together all the ingredients mentioned and let the spices be soaked in water for 15 minutes. Post 15 mins grind them to make a puree. |
|
3
Done
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Keep this wet masala aside. In a separate pan heat mustard oil. Add dry red chilly, bayleaf, and sugar. Saute till sugar caramelises. Now add chopped onion and cook till the onions brown nicely. |
|
4
Done
|
At this stage add the onion puree. Cook again till the puree browns a bit. Add turmeric, chilly powder, coriander powder and give a quick stir. Now add the wet masala and cook for another 2-3 minutes. |
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5
Done
|
Add tomato puree and cook the masala for 5 minutes. Now increase the heat and add the marinated mutton. And on high flame cook for 15 minutes. In the meantime peel and halve the potatoes. |
|
6
Done
|
Drop them into the curry. Cover and cook till mutton is tender. Add water in between if the masala is too thick. Towards the end remove and serve hot. The consistency of this dish is semi dry. |
