Category : International Cuisine
Author : 92
Hits : 2466
Date : 30/11/2002
Mutton, boneless 800 gms. Turmeric powder 1/2 tsp. Onions 4 nos. Tomatoes 4 nos. Mustard seeds 1 tsp. Fenugreek seeds 1/2 tsp. Fennel seeds (saunf) 1 tsp. Onion seeds (Kalonji) 1 tsp. Cloves 5 nos. Red chili powder 1 tsp. Ginger (chopped) 2 tbsps. Garlic (chopped) 2 tbsps. Whole red chili 8 nos. Coriander (chopped) 1/2 cup Mustard Oil 7 tbsps. Salt 1 tsp
1.Wash and cut the mutton into 1½” sized pieces. Peel and chop the onions. Chop the tomatoes.2.Roast the whole spices separately and grind together coarsely.3.Heat oil in a thick-bottomed pan to smoking point, cool and again heat the oil and cook the onions till brown. Add the chopped ginger-garlic. Mix well. Add coarsely ground masala powder. Cook for half a minute, stirring all the time.4.Add mutton, cook on high heat till mutton pieces are well browned. 5.Add the tomatoes, turmeric powder, red chili powder and salt and mix well. Cook till oil leaves the masala. Add sufficient quantity of water (about 2½ cups), bring it to a boil and cover. Cook till the mutton is fully done. 6.Adjust the seasoning and serve hot garnished with coriander leaves.
Good-quality papayas will be fairly large, 1/2 yellow or more and slightly soft when ripe.
Avoid product that is too soft or has scars or (...)
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