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Pahari mutton
By : Method
Image: Flickr/creativecommons kirti poddar
- Cook all the ingredients, including the chopped coriander, in a preasure cooker up to 6 to 7 whisles
- Open, check if the meat is tender, remember do not add water at any stage.
- Remove the lid and let it simmer for 10 to 15 mins.
- Serve hot with bread or boiled rice, garnished with a handful of coriander leaves.
Image: Flickr/creativecommons kirti poddar
Ingredients:
1 kg - mutton
300g - sliced onion
50g - julienned ginger
finely chopped garlic
4-5 - green chillies, julienned
1-2 tsp - red cilli powder
1 cup - curd
2 tsp - pure ghee
1/2 tsp - mustard seeds
Oil
3-4 cloves
3 bayleaves
2 tsp - cardamom, coriander seeds (together)
1 tsp - cumin seeds
Salt to taste
Fresh coriander, chopped
Juice of 1 lemon
1/2 tsp - sugar
1/2 kg - tomatoes
1 kg - mutton
300g - sliced onion
50g - julienned ginger
finely chopped garlic
4-5 - green chillies, julienned
1-2 tsp - red cilli powder
1 cup - curd
2 tsp - pure ghee
1/2 tsp - mustard seeds
Oil
3-4 cloves
3 bayleaves
2 tsp - cardamom, coriander seeds (together)
1 tsp - cumin seeds
Salt to taste
Fresh coriander, chopped
Juice of 1 lemon
1/2 tsp - sugar
1/2 kg - tomatoes
