Wednesday, March 2, 2016



Mutton - 1/2 kg
Ginger - 1 inch piece
Garlic - 4 cloves
Pepper corns - 1 tbsp
Red chili - 4 or more
Fennel seeds - 1 tbsp
Red Onion - 2
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Red chili powder - 1 tsp
Garam masala - 1 tsp
Salt to taste


Make a paste of ginger, garlic, pepper corns and red chili.

Heat oil in a pan and add fennel seeds.

When it turns golden add chopped onion with salt and saute in medium flame.

After it turns translucent add mutton and allow to cook for a few minutes. Then add the ground masala.

Add little water and allow to cook until the mutton pieces are soft and cooked.

Now add the dry masala powders and some salt to taste.

Mix well and allow to cook in medium low flame. mix once in a while. When gravy thickens serve hot with pulao, biryani, ghee rice or any rice variety with any gravy.

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