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Mutton rashida
Method
- Heat oil in a pressure cooker.
- Add pepper, cloves, cardamoms and bat leaves. Add onion. Fry.
- Add ginger-garlic paste. Brown.
- Add tomatoes and all powder spices. Cook till blended.
- Add yoghurt. Cook till oil separates. Reserve. Heat 3 tbsp oil in another pan and stir fry meat with enough salt till well browned.
- Add meat to yoghurt gravy.
- Add two cups hot water and salt if needed.
- Cook under pressure for 15 to 20 mins.
- Garnish with coriander leaves.
Ingredients:
750 gms. mutton, boneless cubes
2 large onions, grated
1 tbsp. ginger-garlic paste
1 tbsp. coriander-cumin powder
3 tsp. chilli powder
¾ tsp. turmeric powder
1 tbsp. garam masala powder
2 cups yoghurt
2 tomatoes, chopped
6 cloves
6 peppercorns
6 cardamoms
2 bay leaves
2 cups oil
1 cup coriander leaves, chopped
Salt to taste
750 gms. mutton, boneless cubes
2 large onions, grated
1 tbsp. ginger-garlic paste
1 tbsp. coriander-cumin powder
3 tsp. chilli powder
¾ tsp. turmeric powder
1 tbsp. garam masala powder
2 cups yoghurt
2 tomatoes, chopped
6 cloves
6 peppercorns
6 cardamoms
2 bay leaves
2 cups oil
1 cup coriander leaves, chopped
Salt to taste
RECIPES BY REHANA KHAMBATY
