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Preparation
time : 50 mins
Ingredients :
500 gms mutton, cleaned, cubed
1 tsp haldi (turmeric) powder
1 1/2 tsp ginger-garlic paste
1 cup oil
6 laung (cloves )
6 kali mirch (peppercorns)
1 tsp khus khus (poppy seeds )
1 tsp dhaniya (corriander) seeds
1 tsp saunf (aniseeds)
5 red chillies
2 large onions, chopped
1/2 coconut, grated
3 tomatoes, chopped
4 large potatoes, peeled & halved
1 cup corriander leaves
Salt to taste
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Method
:
Marinate the meat pieces in salt, haldi
and ginger-garlic paste for 1 hour. Heat
2 tbsp of oil in a pan.
Add laung , kali mirch , khus- khus dhaniya
, saunf and red chillies. Fry the spices
until a nice aroma appears. To this, add
onions and fry until golden brown.
Next, add grated coconut, tomatoes and fry
for a while. Remove from heat and let them
cool. When cooled, grind to a paste and
keep aside. In a pressure cooker, heat the
remaining oil. Add meat and potatoes and
stir fry till brown. Add the ground masala
paste to the mutton pieces along with salt.
If needed, add water.
Cook under pressure till meat is soft. Remove
from the cooker. Garnish with coriander
leaves and serve with tandoori roti.
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