Ingredients:
For Marinade
- Chopped Goat Meat
- Full fat regular yogurt - one cup
- Tbsp of ginger/garlic paste
- 1/2 tsp. turmeric
- 1/2 tsp. red chilli powder
- 1/2 tsp. of roasted and ground cumin powder
- Fresh ground black pepper
- Salt
Mix every thing and marinade for 2 hours
For curry masala
- Sliced onion - big one
- Chopped Tomatoes
- Badi Elachi, chotti elachi, bay leaf, cinnamon stick
- Ghee
- Turmeric
- Chilli powder
- Ground coriander Powder
- Hot water
- Dry chilli
While the mutton is marinating, brown the onion in ghee until it is caramelized. Scoop out the onion leaving behind the ghee. Set it aside.
In the same ghee in which the onion was browned, add more ghee. When hot add the Khara masala. After few minutes, add the marinaded mutton. Cook until a film of ghee appear in the top and the mutton is no longer pink.
Now add the browned onion, rest of the masala. Mix well and cook for 15 minutes. Add chopped tomatoes. Cook for 5 minutes. Now add hot water and throw in the red dry chili if using. Pressure cook for 10 minutes. Turn off the stove and let it cook for 15 minutes more - leave the lid on.
Check mutton for doneness, if not done, cook on low flame for bit more. Before serving, add two tbsp of Kewra water.
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