Skip to main content
Image
By Lalit Niranjan

MUTTON CURRY WITH POTATO

MUTTON CURRY WITH POTATO

(THE NORTH INDIAN TRADITIONAL STYLE)

INGREDIENTS

1.2 kg mutton

2-3 pieces medium size potato

3-4 medium size onions finely chopped

4-6 whole red chilies,  1tsp black pepper

3 tbsp red chilies paste

1 tsp red chilies, 1tsp turmeric powder

2 tsp ginger / garlic paste

3-4 garlic flakes, 1 tsp whole dhania seed

1” long 6-8 ginger thinly chopped

½ cup beaten curd, 2 tbsp lemon juice

8-10 whole black pepper

2 tsp home made garam masala (thickly crushed)

½ cup cooking oil (Mustard Oil), 2 tsp deshi ghee

 

METHOD

1 Peel the potato and cut into two parts

2 Marinate the mutton with lemon juice, salt and black pepper for 45 minutes.

3 Now add oil, onion, whole red chili, curd, ginger/garlic paste, red chili paste, garlic flakes, whole dhania seeds, and home made garam masala to the marinated mutton add potato, mix thoroughly, cook for 30 to 45 minutes on slow flame depending upon the quality of the meat.

4 Check that all water has been thoroughly dissolved, mutton has dried, now add red chili powder, turmeric powder, and salt to taste and cook till the mutton is done.

5 Add desi ghee and cook for 3-4 minutes, garnish with coriander leaves, serve hot with roti/rice 

 

 

 

 

 

 

 

 

Comments

Post a Comment

Popular posts from this blog

By Lalit Niranjan
MUTTON KORAMA             MUTTON KORMA   INGREDIENTS 750 gm mutton 1 onion thinly cut longitudinally 1” 8-10 pieces thinly cut long ginger 8-10 garlic flakes finely cut and crushed 2 tbsp ginger/garlic paste for marinating 2 tsp red chilies powder, 1 tsp turmeric powder 1 tsp coriander powder, 1 tsp roasted cumin seed 2 tomato (skin and seeds extracted), and then    thinly chopped ½ cup bitten curd, 12-16 pieces almonds (badam)   2 tbsp fresh cream for garnishing 10-12 raisins (kismis) 2 tbsp lemon juice 1 cup cooking oil/deshi ghee   Garam masala consisting of followings 6-8 green cardamom, 1 black cardamom, little bit mace (javitri), 1 tsp cumin seed, 1 tsp cat way seed (sahzeera), 1” 1 cinnamon (daalchini), all crushed together to make home made garam masala. PREPARATION Marinate the mutton with ginger/garlic paste, lemon juice for at least 45 minutes (for better results marinate for 3-4 hrs....
Post a Comment
lalitniranjan43.wixsite.com/poems-stories
By Lalit Niranjan
  LAMB DALCHA   LAMB DALCHA (HYDERABADI SAMBHER) INGREDIENTS 6-7 lamb pieces (legs of lamb, known as raan) 250 gm chana ki daal, 1 black cardamom 4 tbsp desi ghee, 1 cup yoghurt 6-8 black pepper corns 4-6 cloves, 4-5 bay leaves, 4-6 green cardamoms 3-4 cinnamon sticks, 1 tsp turmeric powder 1 tsp garlic paste, 1 tsp ginger paste 8-10 garlic flakes finely chopped, 3-4 red chilies 6-8 curry leaves, a bunch of chopped coriander leaves One sliced onion, salt to taste.   PREPARATION Soak chana daal for some time water at least for 30 minutes. Wash lamb piece and dice it in to equal pieces. Mix yoghurt with add salt, turmeric powder, garlic paste and red chilly powder, whisk well, keep aside. METHOD 1 Heat desi ghee in a pan, add black pepper corn, cloves, cinnamon, bay leaves and green cardamoms, let it splutter, now add the sliced onion, cook till the onion is deep brown. 2 Now add the yoghurt mixture to it, cook for some time and then ...
Post a Comment
lalitniranjan43.wixsite.com/poems-stories
By Lalit Niranjan
        MUTTON DO PYAAJA MUTTON DO PIAJA INGREDIENTS ½ kg mutton 3 onions ¼ cup beaten curd 6-8 garlic flakes finely chopped 1”x2 ginger finely sliced 3-4 cloves, 1” cinnamon stick 1 black cardamom, 4-6 green cardamom ¼ cup red chilly paste 8-10 black pepper corns ½ tsp turmeric powder, 1 tsp coriander powder A bunch of coriander leaves finely chopped   METHOD 1 Mix one onion, turmeric powder, red chilly paste, ginger, garlic and black pepper corns, blend together to make a fine paste 2 Heat oil in a kadahi, slice the other onions, sauté it and take out half of the onion for garnishing, add mutton and cook for some time till the mutton is well fried 3 Now add curd, blended mixture and remaining masala, cook on simmer till the mutton is done and gravy is thick 4 Garnish with fried onion and coriander leaves, Serve hot with Roti, Nan  
Post a Comment
lalitniranjan43.wixsite.com/poems-stories