| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Goat mutton |
| 3 |
md |
Onion |
| 3/4 |
c |
Yogurt |
| 4 |
|
Cloves garlic |
|
pn |
Saffron |
| 2 |
ts |
Salt |
| 3/4 |
c |
Cream |
| 1 |
oz |
Almonds |
| 1/2 |
c |
Oil |
| 1 |
oz |
Coriander seed |
| 1 |
ts |
Red pepper (opt) |
| 1/2 |
ts |
Garam Masala |
INSTRUCTIONS
1. clean, wash and dry mutton. 2. blend coriander seeds, 1 onion, almonds
and garlic 3. Marinade the mutton in above for 2 hr 4. heat oil, fry the
remaining thinly sliced onion. Keep aside. 5. Add the mutton and fry till
the liquid dries up. 6. Add 3/4 c hot water and simmer till meat almost
done (3/4 cooked) OR pressure c at 15 lb. for 20 minutes. Reduce pressure.
Add salt and pepper. 7. Uncover and dry the liquid. 8. Add beaten yogurt
and fry till it leaves oil. 9. Add fried ground onion. 10. Beat the cream.
add soaked or ground saffron. 11. Mix it with the cooked mutton. 12. Add
Garam Masala and bake at 250f for 1/2 hr. 13. Serve garnished with chopped
coriander leaves.
Recipe By : Somesh Rao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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