BY RUCHIRA GHOSH
Ingredients:
- 750 gm mutton/lamb/goat’s meat
- 3 medium onions
- 1 1/2 spoons Meat masala
- 3 bay leaves
- 5 cloves
- 1 tsp sugar
- 3 medium potatoes halved
- 1 tsp garam masala powder
- Black pepper
- 4 green cardamoms
- 1/2-inch cinnamon stick
- 3/4 cup mustard oil
For the Sauce:
- 8 garlic cloves
- 2 tsp turmeric powder.
- 1 1/2 teaspoon coriander powder
- 4 tablespoon yogurt (curd)
- 1 1/2 inches ginger
- 1 1/2 teaspoon powdered red chillies
- 1 1/2 teaspoon salt
- Mix together garlic, ginger and onions.
- Grind them together in a mixer to make a smooth paste.
- Wash and clean the mutton.
- Add to it the ingredients for the sauce – yogurt, turmeric powder, coriander powder, red pepper powder, some mustard oil, and half of the ginger/garlic/onion paste.
- Set aside for about 2 hours.
- Prick the mutton with a fork so that it absorbs all the flavours.
Instructions :
- Heat 2 tbsp mustard oil in a wok.
- Fry the potatoes till golden brown. Keep them aside.
- Now, heat the remaining mustard oil in another wok.
- Add turmeric. Temper it with the black pepper, cinnamon stick, bay leaves, cloves, and cardamom.
- Also, add some sugar to it.
- Add the remaining onion paste along with meat masala.
- Fry for 5 minutes. You’ll notice the oil separating from the mixture.
- Now add the marinated mutton.
- Cook on low flame for about 30 minutes.
- Add 2 cups water and cover the wok.
- Let the mutton cook for an hour till it becomes soft and succulent. Now, add the fried potatoes and garam masala.
- Stir well.
- Let cool for some time.
- Then garnish with freshly chopped coriander leaves.
- Serve hot with plain steamed rice, pooris or parathas.