Recipe by Rosy Aunty
Ingredients:
Ingredients:
For marination:
1 kg mutton (preferably Australian with bones and fat)
1 cup yogurt (200gms)
1 tsp salt
1 kg mutton (preferably Australian with bones and fat)
1 cup yogurt (200gms)
1 tsp salt
1 tsp turmeric powder
For the curry:
3 big onions
2 tsp ginger garlic paste
2 - 3 medium tomatoes (blanched, peeled and chopped)
2 tsp kashmiri chilli powder
2 tsp chilli powder
2 tsp coriander powder
1 tsp garam masala powder
1/4 cup oil or ghee
2-3 tbsp chopped coriander leaves (for garnishing)
2 potatoes (cut in cubes the size of mutton pieces) - optional
Steps:
2 tsp ginger garlic paste
2 - 3 medium tomatoes (blanched, peeled and chopped)
2 tsp kashmiri chilli powder
2 tsp chilli powder
2 tsp coriander powder
1 tsp garam masala powder
1/4 cup oil or ghee
2-3 tbsp chopped coriander leaves (for garnishing)
2 potatoes (cut in cubes the size of mutton pieces) - optional
Steps:
- Cut, wash and drain the meat in a colander.
- Marinate the meat with yogurt, salt and turmeric and set aside for 30 minutes.
- Chop onions and grind to a paste.
- Heat oil or ghee, add onion paste and fry till the colour changes and the moisture is absorbed.
- Add ginger garlic paste and stir for a minute.
- Add tomatoes and cook for some time till the tomatoes are mushy and no water remains.
- Add kashmiri chilli powder, chilli powder, coriander powder and garam masala powder and fry for 2 minutes.
- Add the marinated mutton and fry for 3-4 minutes.
- Add 2-3 cups of hot water and potatoes. Cook uncovered for 10-15 minutes on low to medium flame, then cook covered till the meat is soft and the gravy thickens. Adjust salt and water if needed.
- Garnish with coriander leaves.
- ENJOY!
Notes:
- You can prepare this dish in a cooker. However, when you cook it in a vessel, you can add water slowly according to desired gravy consistency while it cooks.