Skip to main content

MUTTON STEW

MUTTON STEW
INGREDIENTS
½ kg boneless mutton
¼ cup curd
2 onions finely chopped
1 “long 7-8 piece ginger finely sliced
4 garlic flakes, 6-8 whole red chilies
4-6 green chilies, ½ tsp mace
10-12 black pepper corns
1 tsp turmeric powder
¼ cup mustard oil or desi ghee
2 tsp coriander seed, 3-4 bay leaves
6-8 green cardamoms
1 black cardamom
1” one pc cinnamon sticks
2 tsp home made garam masala
PREPARATION AND METHOD
1 Mix all the ingredients in a pan including mustard oil except garam masala, marinate for 2 hrs.
2 Put the kadahi on flame add the marinated ingredients and cook for some time on medium flames till the mutton is half done
3 Now cook on slow flame till the mutton is finely done and the color is reddish brown and the gravy is of desired consistency. Add garam masala. Thick gravy is recommended.
3 Serve hot with rice, roti
ALTERNATEVELY
Let the liquid to be dried, fry the mutton till the color has changed and oil start separating. Add garam masala and add very small quantity of water if dry mutton is required.
--------------------------------------------------------------------------
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...
1 comment
Read more

Introduction

With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
Post a Comment
Read more

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...
Post a Comment
Read more