| Recommended By Chef |
| Tips About Recipe |
14771 Views
2 Comments
1 ½ pounds or 800 grams of Mutton (boneless)
5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
¾ cup Onions (pureed)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tsp. Cumin Seeds (Saabut Zeera)
1 tsp. Mustard Seeds (Rai)
1 tsp. Nigella Seeds (Kalonji)
1 tsp. Fenugreek Seeds (Methi)
5 Cloves (Loung)
15 grams of Jaggery (Gur)
1 tsp. Aniseeds (Sounf)
½ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
1 cup Plain Yogurt
4 cups Water
½ cup Mustard Oil
METHOD:
In a dish whisk the plain yogurt with one liter of water.
In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.
Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.
Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done.