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Saturday, 9 March 2013

Mutton Curry

  • Mutton
  • Salt
  • Haldi
  • Garam masala
  • Jeera powder
  • Dhania powder
  • Curd
  • Ginger paste  
  • Finely chopped onions
  • Crushed cloves
  • Elachi
  • Cinnamon
  • Bay leaves 
  • Mustard oil
Marinate the mutton with salt, haldi, garam masala, jeera powder, dhania powder, curd, ginger paste, garlic paste, finely chopped onions and a few drops of mustard oil for atleast 2 hours.
Heat mustard oil in a thick bottomed pan and caramelize with a teaspoonful of sugar. Put some crushed cloves, elachi, cinnamon and bay leaves in the caramelized oil.
Add the marinated mutton and cook in a low flame for one and half hours or till the mutton is done, stirring ocassionaly. Potatoes can be added, if desired, when the mutton is about 2/3rds done. Serve hot with rice and enjoy



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