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Mutton in yoghurt gravy
Method
- Clean, debone and cut the mutton into 1-inch piece.
- Broil half the cumin seeds on a pan, cool, put in a grinder and make a powder.
- Whisk yoghurt in a bowl, add gramflour, red chillies, turmeric, and salt and mix well.
- Add water (approx. 3 ½ cups) and whisk again.
- Remove stems, wash, slit, deseed and finely chop green chillies.
- Clean, wash and chop coriander.
- Heat ghee in a kadhai, add cumin seeds and asafeotida, saute over medium heat until the seeds begin to cracke.
- Add the mutton chunks and salt, fry until evenly light brown, add the boiled onion and garlic pastes, fry for 3-4 mins.
- Then add water (approx. 2 ½ cups), bring to a boil, cover and simmer, stirring occasionally, until meat is almost tender.
- Now add the yoghurt mixture, bring to a boil, reduce to medium heat and cook, stirring constantly, until the gravy starts getting thick (approx. 8-10 mins.)
- Add cumin powder and green chillies, stir and cook for 2-3 mins.
- Adjust the seasoning.
- Remove to a bowl, garnish with coriander leaves and serve with boiled rice.
Ingredients:
1 kg leg of mutton
100g ghee
1&3/4 tsp cumin seeds
A generous pinch of asafoetida
100g boiled onion paste
3 tbsp garlic paste
400g yoghurt (1 day old)
50g gramflour
1 tsp red chilli powder
1/2 tsp turmeric
Salt to taste
8 green chillies
1/3 cup coriander leaves
1 kg leg of mutton
100g ghee
1&3/4 tsp cumin seeds
A generous pinch of asafoetida
100g boiled onion paste
3 tbsp garlic paste
400g yoghurt (1 day old)
50g gramflour
1 tsp red chilli powder
1/2 tsp turmeric
Salt to taste
8 green chillies
1/3 cup coriander leaves
RECIPES BY REHANA KHAMBATY
