Ingredients
1 Kg. Mutton
½ kg Arvi - peeled
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 brown pepper (Kali Mirch)
2 brown cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup newly constructed coriander (Dhaniya) leaves
2-3 blue chilies – chopped
1-2 Lemon
Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Lehsan, Adrak and salt in the oil. Fry in on small
amount water till it dries.
Add mutton and bottom onion and cook till water dries again.
Add 3 to 4 glasses of water, protect and cook till the meat tenderizes.
When meat is nearly wound up add Arvi and cook till the Arvi become tender and
the essential gravy is left. Cook in on low heat.
Garnish investing in newly made Dhaniya, red chilies and lemon.
Serve provided naan.
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