Ingredients:
1 kilo mutton, cut into medium size pieces
4 large onions, thinly sliced
3 tbsps ginger-garlic paste
100 gms fried cashew nuts (made into a paste with a little water)
1 tbsp coriander powder
2drops liquid saffron
1 tbsp paprika
1 tbsp cumin powder
1 tbsp garam masala
50 gms black raisins
1/2 tbsp black pepper powder
3-4 bay leaves
6-7 cardamoms
1'' cinnamon stick
1 large potato, cut into cubes
1 cup fresh curd
Ghee
Vegetable oil
turmeric powder
Some chopped coriander leaves for garnishing
Salt to taste
Preparation:
Put the mutton pieces in a non-metallic bowl and mix with curd, paprika and saffron . Set this aside for about an hour.
Heat some vegetable oil and ghee in a saucepan or kadai. Add cardamoms, cinnamon stick and bay leaves.
After few seconds, add sliced onions and stir fry until they become light brown.
Add all masalas except garam masala and stir fry for 5-6 minutes (if necessary add some water).
Add marinated meat and salt. Gently mix and fry for 5-6 minutes over high heat.
Add potato pieces, cashew nuts paste and raisins and mix well.
Add 3 cups water and cover with a lid.
Turn down the heat to low and cook until the meat is tender- about an hour or so.
Add garama masala and gently mix. Turn off the heat.
Garnish with chopped coriander leaves.
Serve hot with rice/ roti/ chapati.
Ingredients:
500 gm mutton (cut into small pieces)
2 ground onion
1 finely chopped onion
1 tsp ground cumin
1 tsp paprika
1/4 tsp sugar
1/2 tsp ground coriander seeds
1/2 tsp freshly ground black pepper
1 tsp meat masala
3 bay leaf
3 dried chillies
3 green chillies
50 ml olive oil
1 1/2 tsp ginger- garlic paste
1 tsp turmeric powder
salt to taste
Method:
Heat oil in a iron kadai/ saucepan. Add bay leaf, dried chillies and ground onion and stir for 5 minutes.
Add chopped onion. After 1 minute add ginger- garlic paste, sugar, salt and turmeric powder and fry for 4-5 minutes.
Add cumin powder, coriander powder, meat masala, black pepper, paprika and green chillies and fry for 2 minutes. Add some water and fry for further 5 minutes.
Add mutton and fry for 25 minutes. Stir occasionally.
Add cream and stir for 5 minutes.
Add 3 cups of water and let it cook for 15 minutes in medium heat. Stir occasionally.
If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
Serve hot with rotis or rice.
Ingredients:
Red kidney beans- 250gm Mutton- 1.5kg Onion- 4 (big size) Bay leaf- 4 Cumin powder- 5tsp Coriander powder- 1tsp Ginger-garlic paste- 4tsp Turmeric powder- 2tsp Red chilly Powder- 2tsp Garam masala- 1tsp Oil- 100ml Salt to taste
Preparation:
Soak red kidney beans (rajma) in water over night. Heat oil in a pressure cooker. Add bay leaf and onion. After 2 minutes add ginger-garlic paste. Again after 2 minutes add salt, turmeric, cumin powder, coriander powder and chilly powder. Fry the mixture until it cooked . Then add the mutton and fry for some time. Drain the red kidney bean from water and add. Stir-fry for 30-40 minutes. Add water. Pressure cook for 30 minutes. Turn off the flame. Remove the cover and add garam masala and gently mix. Serve with hot rice.
