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mutton curd oil bayleaves black cinnamon cloves pods onions ginger ground coriander seed tumeric Garam Masala salt red chilli powder water
Viewed: 55 - Published at: 9 years agoIngredients
- 1kg mutton or lamb on the bone, chopped
- Small tub curd
- 5 tbs ghee / oil
- 3 bayleaves
- 15 black peppercorns
- 1 stick cinnamon
- 10 cloves
- 10 green cardamon pods
- 2 onions diced
- 2 tbs ginger and garlic paste
- 1 tbs ground coriander seed
- 1 tsp tumeric
- 1 tsp garam masala
- 1 tsp salt
- 1/2 tsp red chilli powder
- 1/2 pint water
Method
- Put ghee in a large wok, kadahi or saucepan on a medium to high heat.
- Add the dry spices - bay leaves, cinnamon, peppercorns, cloves - and fry for about a minute to release the flavour.
- Next add the chopped onions and fry for about 5 minutes until golden brown.
- Add the ginger and garlic paste, fry for about a minute stirring regularly.
- Add the powder spices, fry for about a minute stirring constantly.
- You'll now have a dry paste in the pan - add the mutton or lamb, mix it into the spice mixture and brown for 5-7 minutes on a slightly lower heat.
- Once the mutton is browned turn the heat to low and add the curd a couple of spoonfuls at a time - mix it in thoroughly.
- After 5 minutes add the water, cover with a lid and cook on the lowest possible heat for 2-3 hours, stirring every 20 minutes or so.
- Towards the end the sauce will start thickening and may need more water added to give it a nice consistency.
- When the mutton is beautifully tender the dish is ready to serve with rice or naan.
