Mutton gravy made in various ways. Mutton gravy is awesome in taste and perfect with pulao or bagara rice. It is often used to make during eid or muslim festivals apart from chicken dishes.
- 500 gms meat/mutton
- 3 tbsp oil
- 2 cloves
- 1 small cinnamon stick
- 2-3 black pepper corns
- 3-4 onions finely sliced
- 3-4 green chillies
- 1 tbsp ginger garlic paste
- 1 tsp full red chilli powder
- 1/2 tsp turmeric powder haldi
- 1 or 2 glasses of water
- 1 cup yogurt approx… 200ml
- 1 tsp roasted coriander seeds powder
- Black pepper corn powder
- 1/2 tsp garam masala powder
- 4 medium sized onions finely sliced and deep fried barista/deep fried onions
- 2 tbsp finely chopped coriander leaves
Firstly, take a cooking pot, into it add oil and heat it.
Add cinnamon stick, cardamoms, cloves, black pepper corns and stir well.
Add finely sliced onions into it.
Also add slit green chillies and saute until onions turn soft.
Add ginger garlic paste and saute to get rid of the raw smell.
Put mutton pieces into it and roast them well until the mutton changes its color.
Add salt according to taste.
Add red chilli powder and turmeric powder and mix the whole mixture well.
Cover the lid and cook the mutton for about 5 minutes on low flame until oil appears at the corners.
Add a glass of water or two and cook the mutton until it gets tender or pressure cook to tenderize it(do not overcook the mutton).
Reduce the steam of the cooker and switch on the flame.
Beat the yogurt and add into the tenderized mutton curry and mix well.
Add garam masala powder, roasted coriander seeds powder, black pepper corn powder.
Cook for 5 minutes.
Crush the deep fried onions and add into the mutton curry and mix well.
Add in some fresh coriander leaves.
Cook it for 10 minutes on low flame until a thick gravy is observed.
Switch off the flame.
Garnish with fresh coriander leaves and serve with roti or rice..
- Store Name: Temptation Restro
- Vendor: Temptation Restro & Bar
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