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Rasiledar Hyderabadi Mutton Kurma
By : Rachael Abraham from nizam city hyderabadCategory : Meat, Mughlai, Lamb
Servings : 3-6
Time Taken : 15-30 mins
Rating :
Method
- Heat oil in a pressure cooker.
- Add onions and fry till golden brown then add mint leaves and green chillies.
- Add mutton, fry for 2 min, now add ginger garlic paste, tumeric, red chilli powder, poppy seeds powder, chironji powder and curd.
- Mix well for 5 min, add 1 glass of water and cook for 1/2 hr till the meat is tender.
- Remove the cooker lid, release the air and on low heat, add garam masala, coriander leaves.
- Finally, add salt and cook for 3 min.
- Remove from heat, serve sprinkled with lime juice.
- This will make the curry juicy, spicy and tasty.
- Serve it with plain or variety rice or chapatti.
Ingredients:
1/2 kg - lamb mutton
1/4 kg - curd
1/2 tsp - poppy seeds powder
1 tsp - garam masala powder (cinnamon, cloves, cardamom, fennel)
1/4 cup - chironji nuts powder
1 bunch - mint leaves
3 - onions
2 bunches - coriander leaves
3 tbsp - ginger & garlic paste
1/2 tbsp - tumeric powder
1 tbsp - red chilli powder
5 - green chillies slit
Salt to taste
3 tsp lime juice
4 tsp oil
1/2 kg - lamb mutton
1/4 kg - curd
1/2 tsp - poppy seeds powder
1 tsp - garam masala powder (cinnamon, cloves, cardamom, fennel)
1/4 cup - chironji nuts powder
1 bunch - mint leaves
3 - onions
2 bunches - coriander leaves
3 tbsp - ginger & garlic paste
1/2 tbsp - tumeric powder
1 tbsp - red chilli powder
5 - green chillies slit
Salt to taste
3 tsp lime juice
4 tsp oil
If you have a query about this recipe or would like us to clarify your cookery-related doubts, submit it here with recipe title.
RECIPES BY RACHAEL ABRAHAM FROM NIZAM CITY HYDERABAD
