Post by Deleted on Feb 4, 2017 21:52:09 GMT
If these three ingredients are ready, this recipe can be done in 10 minutes.
Boiled boneless mutton pieces 750 grams (pressure cook mutton till soft by adding a cup of water and 2 tb sp of ginger garlic paste)
smooth cashew nut paste (Take 100 grams and make it into a smooth paste. As smooth as curd)
Fried onion paste (Take 250 grams of onions and fry them till golden brown and make in into a soft paste by adding 3 tsp of curd)
Now take Copper Lagan, add ghee 50 ml and start adding mutton, fried onion paste and cashew nut paste. Let the flavours mix for a moment. In low flame, add 2 tsp of red chilli powder, salt to taste, 2 tsp of garam masala powder, one inch cinnamon stick, 10 cardamom pods, 10 pepper corns, 5 cloves, 3 tb sp of finely chopped coriander leaves, 2 tb sp of finely chopped mint leaves, 5 green chillies (as it is) 25 ml of milk, a little bit of red food colour, 3 tb sp of sour curd and one lime juice
Cook for 10 minutes in high flame till ghee starts seperating from the curry to the edges. It is ready and tastes heaven with chapathi.
Note: copper vessels are good conductors of heat. Check for charring of bottom.
