Paneer
Mutton Curry Recipe
05
Oct
Oct
Ingredients
- 1 kg Mutton
- 4 tablespoons Mustard Oil
- Onion Paste (2 onions)
- 2 teaspoons Garlic Paste
- 1 teaspoon Ginger Paste
- 2 tablespoons Mutton Jhol Masala
- Potatoes (as required)
- 3 cups Water
- Salt to taste
Marinade
- 3 tablespoons Yogurt
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Red Chilli Powder
- 1 tablespoon Mustard Oil
- Salt to taste
- 2 inch fresh Ginger root, peeled and made into a paste or grated
- 1 1⁄2 tablespoon Garlic paste
- 2 Green Chillies, made into a coarse paste
Preparation
- Wash the meat well and pat it dry.
- Peel the potatoes and cut them to size.
- After marinating the meat with the specified ingredients, deep-fry the potatoes. Remove with a slotted spoon and set aside.
- Heat 3 tablespoons of mustard oil in a kadhai.
- Add onion paste, 2 teaspoons garlic paste, 1 teaspoon ginger paste and fry till it turns brown.
- Now, toss in the mutton and add 5 teaspoons Jhol Masala to it.
- Braise the meat with the spices and stir frequently for some time to avoid it sticking to the kadhai; make sure the spice mix coats the meat pieces well.
- Add 3 cups of warm water, add some salt to taste, add the pre-fried potato chunks and cover with a tight fitting lid
- Cook till meat is almost done and tender.
- Serve it hot with Rice.
