INGREDIENTS
Mutton 500 gm
Shallots - 1/4 cup sliced
Onion - 1 ground
Tomatoes - 3 chopped
Ginger Garlic Paste - 1 Tbsp
Chilli Powder - 1 Tbsp
Coriander powder - 1 Tsp
Turmeric powder - 1/4 Tsp
Fennel Powder - 2 Tsp
Garam Masala / Mutton Masala
Powder - 1 Tsp
Coriander leaves -1/4 cup
Curry Leaves- 1 sprig
Coconut oil - 3 Tbsp
Salt - to taste
Ghee - 1 Tsp
INGREDIENTS TO MARINATE
1 tea cup curd
Chilli Powder - 1 Tbsp
Pepper powder - 1 Tsp
Salt - to taste
Mutton / Garam Masala - 1/2 Tsp
Marinate mutton in the above marinade for 30 minutes
METHOD
Heat oil in pressure cooker
Add the shallots fry to a golden colour
Add the onion and ginger garlic paste sauté till raw smell is no more
Add the chopped tomatoes sauté till mushy
Add the spices and salt to taste sauté for five minutes
Add half of the coriander leaves sauté for a minute
Add the marinated mutton along with marinade and 1/2 cup of water
Cover cooker with lid Pressure cook for 7 whistles / till meat is tender
(Number of whistles might vary with different brands of cooker)
Wait for the pressure to release simmer for two minutes
Drizzle ghee garnish with coriander leaves
Serve hot
Adjust spices to suit your palate
I usually use less coriander if liked some more can be added
You can thicken gravy by grinding a few soaked cashew nuts to a paste and adding before you add the marinated mutton
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