| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
India acces, Non veg |
1 |
servings |
INGREDIENTS
| 2 |
kg |
Leg of mutton; (to be pierced well |
|
|
; with a fork and |
|
|
; marinated for 6 to |
|
|
; 8 hours in 2 cups |
|
|
; beaten curd and |
|
|
; salt) |
| 2 |
ts |
Garam masala powder |
| 8 |
tb |
Ghee |
| 2 |
tb |
Ground garlic and ginger |
| 2 |
lg |
Grated onion |
| 4 |
lg |
Ground tomatoes; (or raw mango pulp) |
| 1 |
ts |
Chilli powder |
|
|
Salt to taste. |
INSTRUCTIONS
Heat 4 tblsp. ghee and fry well on all sides till browned. Add 3 cups
hot water. Cover and cook till tender. Heat two tblsp. ghee, Add
onion and fry till light brown. Add in chilli, salt, garlic and
ginger. Fry for 3 minutes, now add tomatoes or raw mango pulp. When
it boils, put in the meat and fry well till thick masala is formed.
Serve whole, garnished with fried finger chipps, boiled peas and
sliced hard boiled eggs or crisp egg-parathas.
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Converted by MM_Buster v2.0l.
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