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plain yogurt oil onion salt red chili powder fresh coriander leaves mutton black pepper green chilies onion ginger garlic
Viewed: 27 - Published at: 8 years agoIngredients
- 1 1/4 cups plain yogurt
- 5 tablespoons oil
- 1 cup onion, finely chopped
- salt
- red chili powder
- 1/2 cup fresh coriander leaves, washed and finely chopped
- 750 g mutton, washed,cleaned and cut into medium pcs.
- 1 teaspoon black pepper, coarsely crushed
- To be ground to a paste
- 6 green chilies, washed,ends trimmed and finely chopped
- 1 medium onion, peeled,washed and finely chopped
- 2 inches fresh ginger, peeled,washed and cut in thin long strips
- 3 cloves garlic, peeled,washed and finely chopped
Method
- Prepare the ground paste in your blender/grinder and keep aside.
- Add yogurt to it and mix well.
- Add the mutton pcs.
- to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
- Heat oil in a kadai{wok}.
- Add onions and stir-fry until browned.
- Add the mutton mixture, salt and red chilli powder.
- Mix well.
- Cook on medium-high heat, until the mutton becomes tender and ready to eat.
- In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
- Once cooked, remove the mutton from heat.
- Garnish with the coarsely pounded corriander leaves.
- Serve hot with parathas or naan or kulcha or rotis.
- Enjoy!
