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Elaichi Mutton
Category : Lamb, Mutton, Curries and gravies
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Lightly heat oil in a heavy bottomed vessel.
- Add the cardamoms along with their skins and ginger.
- Saute on a low flame till for few seconds till golden.
- Add the mutton chops and salt.
- Saute the mutton pieces on a low flame.
- When the water from the mutton dries up add pepper and coriander powder.
- Saute for few more minutes and then add sufficient water to cook the mutton pieces.
- Once the mutton pieces are tender add the wheat flour mixture to thicken the gravy.
- Garnish with coriander leaves.
- Serve hot with hot rotis.
Ingredients:
� kg - mutton chops
1 tbsp - wheat flour mixed with 3 tbsp - water
6 to 7 - green cardamoms (peeled and powdered with their skins)
1 tsp - pepper powder
2 tsp - coriander powder
1�� piece - ginger (made into slivers)
2 tbsp - coriander leaves (finely chopped)
4 tbsp - oil
sufficient water to cook the mutton
finely chopped coriander leaves (to garnish)
salt to taste
� kg - mutton chops
1 tbsp - wheat flour mixed with 3 tbsp - water
6 to 7 - green cardamoms (peeled and powdered with their skins)
1 tsp - pepper powder
2 tsp - coriander powder
1�� piece - ginger (made into slivers)
2 tbsp - coriander leaves (finely chopped)
4 tbsp - oil
sufficient water to cook the mutton
finely chopped coriander leaves (to garnish)
salt to taste
RECIPES BY ANITA RAHEJA
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