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Ingredients
:
500 gms mutton chops
1 cup yogurt, well beaten
3/4 cup corriander leaves, finely chopped
1/2 cup fresh methi leaves, finely chopped
2 potatoes, cubed
1 tomato, cubed
6 whole kali mirch corns
3 Kashmiri chilies
3 green chilies
3 laung
2 elaichi
2 sprigs pudina leaves
one dalchini stick
5 tsp dhaniya seeds
1 tsp jeera
1 tsp khus- khus seeds
1 tsp ginger-garlic paste
1 tsp dried methi leaves, crushed
Salt to taste
Ghee / butter for frying
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Method
:
Roast kali mirch , elaichi, laung , dalchini
, khus khus seeds, dhaniya seeds , jeera
, red chillies and blend them to a fine
powder.
Fry green chillies and onions with a little
ghee and blend them along with half cup
of corriander leaves, pudina leaves and
powdered spices, to a fine paste.
Heat ghee in a pan. Add mutton pieces and
fry for a minute. Add methi leaves, salt
and fry for 3 -4 mins. Pour the ground masala
paste over the chops and fry for 5 mins,
adding just half a cup of water. Add yogurt
and mix well.
Just before covering the pan, add the tomato
and potato pieces. Cook till mutton is done.
Uncover the pan and add dry methi leaves.
Simmer for few minutes. Garnish with remaining
corriander leaves and serve hot.
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