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Mutton Curry with Sour Curds
By : Method
- Fry, but do not brown, another sliced onion in a tablespoonful of ghee or other fat, and then add the meat and marinade.
- Mix, cover the pan closely and let the contents simmer until the meat is tender.
- Add salt to taste.
Note:
Mutton curry cooked in sour curds and consequently is a rich curry.
Ingredients:
500 g - meat cut up into convenient sizes is marinated for 2 to 3 hours in the following marinade
1 - onion (all finely chopped and pounded)
2 cloves - garlic (all finely chopped and pounded)
2 or 3 - fresh green or red or pickled chillies (all finely chopped and pounded)
6 thin slices - green ginger (all finely chopped and pounded)
a handful - green coriander leaves (all finely chopped and pounded)
1 teaspoonful - ground turmeric (all finely chopped and pounded)
1/2 teaspoonful - ground cinnamon (all finely chopped and pounded)
all blended together in a cup of sour curds
500 g - meat cut up into convenient sizes is marinated for 2 to 3 hours in the following marinade
1 - onion (all finely chopped and pounded)
2 cloves - garlic (all finely chopped and pounded)
2 or 3 - fresh green or red or pickled chillies (all finely chopped and pounded)
6 thin slices - green ginger (all finely chopped and pounded)
a handful - green coriander leaves (all finely chopped and pounded)
1 teaspoonful - ground turmeric (all finely chopped and pounded)
1/2 teaspoonful - ground cinnamon (all finely chopped and pounded)
all blended together in a cup of sour curds
RECIPES BY REHANA KHAMBATY
