Skip to main content

BLACK PEPPER MUTTON CURRY

BLACK PEPPER MUTTON CURRY

INGREDIENTS
½ kg mutton
1 medium onion finely chopped
2 tsp chilly powder
1 tsp coriander powder
½ tsp turmeric powder, ¼ tsp garam masala
2 medium tomatoes chopped
2 tsp lemon juice
A bunch of coriander leaves finely chopped
¼ cup oil, 2 tbsp desi ghee
Salt to taste

FOR MASALA PASTE:
2 tbsp whole black pepper corns, 2 tsp ginger garlic paste, 1 pod cardamom, 2 cloves, 1x2” pieces of cinnamon stick, 1 medium onion, grinded to fine paste

METHOD
1 Heat oil in a pressure cooker and fry chopped onion till translucent, add masala paste and fry and cook till oil separates.
2 Add mutton, fry for few minutes, add dry masala powders and chopped tomatoes, cook for 5 minutes.
3 Add 1 cup of water and salt. Pressure cook till the mutton is tender,
4 Take lid off and check water content. Cook further till the gravy is of desired consistency
5 For sookha mutton, or dry mutton, let the gravy to dry, add desi ghee and fry it again.
6 Garnish with chopped coriander leaves.
-------------------------------------------------------------------------
Copy right reserved
Lalit Niranjan
04/10/2009

Popular posts from this blog

ABOUT PRAWNS

ABOUT PRAWNS I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn. In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn. Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn. There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night. The Bengalis in India are simply crazy for the prawn and so the population from all over the country. The prawn can be eaten as a snacks as well as full meal. Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace. Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder. Copy Right @ Reserved Lali...
Post a Comment
Read more
MUGHLAI BIRYANI INGREDIENTS: For the meat: 1kg lamb/ chicken cut into 2" pieces (If using chicken, use breast or thigh fillet) 4 large onions sliced thin 2 tsp garlic paste, 2 tsp ginger paste 2 tbsp almonds 6 tbsp ghee 1" stick of cinnamon, 5 cloves, and 3 pods cardamom 8 peppercorns, 1 tsp coriander powder 1 tsp cumin powder, 1 tsp garam masala 1 cup yoghurt 2 tsp lemon juice 1 cup chicken stock 2 tbsp finely chopped coriander leaves Salt to taste PREPARATION & METHOD 1 Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes, remove skins from all the almonds and keep aside 2 Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste 3 Heat a handi, add rice and enough water to cook, add salt to taste. Let the rice to boil. Cook till almost done. (To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. T...
Post a Comment
Read more
  Blog Archive ▼   2010  (7) ▼   March  (7) SPICY GOAN PRAWN SHAHI PRWAN CURRY PRAWN WITH STEAMED RICE MUSHROOM PRAWN CURRY LEHSOONI JHEENGA EGG - PRAWNS (IN SOUTH INDIAN STYLE) ABOUT PRAWNS ►   2009  (57)
Post a Comment
Read more