June 27, 2013


Mutton - 1 kg
For marinating:Chilli powder - 2 TspPepper powder - 1 TspTurmeric powder - 1/2 TspCinnamon  - 2 inch stick (broken)Cloves  - 8Cardamom - 5Fennel seeds (Saunf) - 1 TspYoghurt or curd - 1 cup
For curry:Onions - 2, choppedGinger - 1 small piece, choppedGarlic - 6 pods, choppedGreen chillies - 5, slitTomato - 2, choppedOil - 5 TbspCoriander leaves - a small bunch


 1. Cut the mutton into small pieces.
2. In a frying pan fry the spices for marinating in a low flame until raw smell is gone.
3. Grind these spices in a mixer grinder.
4. Marinate the mutton pieces with the above ground spices and yoghurt for one hour.
5. Heat oil in a  pan.
6. Add the chopped onions and saute until golden brown.
7. Add the ginger, garlic and green chillies and saute again.
8. Add the tomatoes and saute until it becomes tender or completely mashed.
9. Add the marinated mutton and mix in well.
10. Add half a cup of water and bring it to boil.
11. Lower the heat, cover the pan with a lid.
12. Cook in medium heat until the meat is tender and the gravy is of desired consistency.
13. Garnish with coriander leaves.
14. Serve hot with paratha or rice.

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