Skip to main content

MUTTON CURRY WITH POTATO - (THE NORTH INDIAN TRADITIONAL STYLE)

MUTTON CURRY WITH POTATO
(THE NORTH INDIAN TRADITIONAL STYLE)
INGREDIENTS
1.2 kg mutton
2-3 pieces medium size potato
3-4 medium size onions finely chopped
4-6 whole red chilies, 1tsp black pepper
3 tbsp red chilies paste
1 tsp red chilies, 1tsp turmeric powder
2 tsp ginger / garlic paste
3-4 garlic flakes, 1 tsp whole dhania seed
1” long 6-8 ginger thinly chopped
½ cup beaten curd, 2 tbsp lemon juice
8-10 whole black pepper
2 tsp home made garam masala (thickly crushed)
½ cup cooking oil (Mustard Oil), 2 tsp deshi ghee

METHOD
1 Peel the potato and cut into two parts
2 Marinate the mutton with lemon juice, salt and black pepper for 45 minutes.
3 Now add oil, onion, whole red chili, curd, ginger/garlic paste, red chili paste, garlic flakes, whole dhania seeds, and home made garam masala to the marinated mutton add potato, mix thoroughly, cook for 30 to 45 minutes on slow flame depending upon the quality of the meat.
4 Check that all water has been thoroughly dissolved, mutton has dried, now add red chili powder, turmeric powder, and salt to taste and cook till the mutton is done.
5 Add desi ghee and cook for 3-4 minutes, garnish with coriander leaves, serve hot with roti/rice
--------------------------------------------------------------------------
Copy right reserved
Lalit Niranjan
04/10/2009

Popular posts from this blog

SHAHI PRWAN CURRY

SHAHI PRWAN CURRY (PRWAN IN MUGHALI STYLE) INGREDINTS ½ kg medium size prawn ¼ cup onion paste 1 tsp garlic paste, 1 tsp ginger paste ¼ cup red chilly paste ¼ cup yoghurt, ¼ cup tomato puree ½ tsp black pepper, dhania powder ½ tsp turmeric, red chilly powder2 tsp lemon juice 2 tsp fresh cream ¼ cup mustard oil (Preferred) or any other veg oil Salt to taste 2 tsp badam (Almond) paste 2 tsp kaju (Cashew Nut) paste A bunch of coriander leaves METHOD 1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder. 2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside. 3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes 4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consiste...

SPICY GOAN PRAWN

SPICY GOAN PRAWN (It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty) ----------------------------------------------------------------------------------------------------- I NGRDIENTS 1 cup dishelmed prawn 3 tsp Cary fish (dried prawn) ½ tsp turmeric powder, ½ tsp sugar 1 tsp Goan fenny or white rum 1 tsp lemon juice ¼ cup oil BALCHAOMASALA 1 tsp red chilly powder, 1 tsp Goan vinegar 1 tsp chopped garlic, 1 tsp chopped ginger 1 tsp whole garam masala Salt and pepper to taste PREPARATION & METHOD FOR BALCHAO MASALA 1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well 2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside 3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while 4 Add salt, sugar and lemon juice, simmer...

KADAHI KALEJI (LIVER OF A LAMB)

KADAHI KALEJI (LIVER OF A LAMB) INGREDIENTS 2 onions finely chopped ½ cup bitten curd 1 tomato thinly sliced 4-6 green chilies finely crushed 1 tsp roasted cumin seed ½ tsp kasuri methi ½ cup cocking oil 1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper 1 tsp whole crushed garam masala 2 tbsp lemon juice Salt to taste PREPARATION Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji. METHOD 1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer. 2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, crushed roasted jeera seed, kasuri methi and cook till oil start...