MUTTON CURRY Recipe by
Parveen Taj |  |
Among curries this is one of the most popular dishes. Even in the form of curry the strong flavor of
mutton fry is maintained with its aroma that of biryani.
INGREDIENTS
1 ½ kg Meat (washed)
¼ kg Onion (sliced)
3 tsp Ginger (paste)
3 tsp Garlic (paste)
200 gms Tomatoes (diced)
1 small bunch Mint
1 small bunch Cilantro (coriander leaves) chopped
1 tbsp Chilli powder
2 tsp Coriander powder
¼ tsp Turmeric powder (haldi)
1 tsp Garam masala powder (ground mixture of clove, cardamom, cinnamon)
3 Cloves
3 Cardamoms
3 inch Cinnamon stick
100 gms Vegetable oil
1 cup Yoghurt
1 tbsp Lime juice
300 gms Potatoes
¼ kg Onion (sliced)
3 tsp Ginger (paste)
3 tsp Garlic (paste)
200 gms Tomatoes (diced)
1 small bunch Mint
1 small bunch Cilantro (coriander leaves) chopped
1 tbsp Chilli powder
2 tsp Coriander powder
¼ tsp Turmeric powder (haldi)
1 tsp Garam masala powder (ground mixture of clove, cardamom, cinnamon)
3 Cloves
3 Cardamoms
3 inch Cinnamon stick
100 gms Vegetable oil
1 cup Yoghurt
1 tbsp Lime juice
300 gms Potatoes
3 cups Water
Salt to taste
Salt to taste
METHOD
Heat oil in a utensil
or a pressure cooker.
Add 3 cloves, 3 cardamoms and 3 inch cinnamon.
Add the sliced onion, saute till it turns golden brown.
Add ginger paste and garlic paste and fry.
Add red chilli powder, coriander powder, garam masala powder and turmeric powder.
Fry for 2 minutes.
Add meat and cook for 10 minutes.
Add tomatoes, mint, coriander leaves, lime juice and yoghurt. Mix thoroughly.
Add salt to taste. Add 3 cups water.
Close the lid and keep it on a low flame for 30 minutes.
Add potatoes, mint and coriander leaves.
Cover the lid and keep it on a low flame for 20 minutes.
Serve the curry with roti, khubez, bread or paratha.
Add 3 cloves, 3 cardamoms and 3 inch cinnamon.
Add the sliced onion, saute till it turns golden brown.
Add ginger paste and garlic paste and fry.
Add red chilli powder, coriander powder, garam masala powder and turmeric powder.
Fry for 2 minutes.
Add meat and cook for 10 minutes.
Add tomatoes, mint, coriander leaves, lime juice and yoghurt. Mix thoroughly.
Add salt to taste. Add 3 cups water.
Close the lid and keep it on a low flame for 30 minutes.
Add potatoes, mint and coriander leaves.
Cover the lid and keep it on a low flame for 20 minutes.
Serve the curry with roti, khubez, bread or paratha.
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