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By Lalit Niranjan

   

   MUTTON STEW

 MUTTON STEW

INGREDIENTS

½ kg boneless mutton

¼ cup curd

2 onions finely chopped

1 “long 7-8 piece ginger finely sliced

4 garlic flakes, 6-8 whole red chilies

4-6 green chilies, ½ tsp mace

10-12 black pepper corns

1 tsp turmeric powder

¼ cup mustard oil or desi ghee

2 tsp coriander seed, 3-4 bay leaves

6-8 green cardamoms

1 black cardamom

1” one pc cinnamon sticks

2 tsp home made garam masala

PREPARATION AND METHOD

1 Mix all the ingredients in a pan including mustard oil except garam masala, marinate for 2 hrs.

2 Put the kadahi on flame add the marinated ingredients and cook for some time on medium flames till the mutton is half done

3 Now cook on slow flame till the mutton is finely done and the color is reddish brown and the gravy is of desired consistency. Add garam masala. Thick gravy is recommended.

3 Serve hot with rice, roti

ALTERNATEVELY

Let the liquid to be dried, fry the mutton till the color has changed and oil start separating. Add garam masala and add very small quantity of water if dry mutton is required.

 

 

 

 

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