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Sify Home > Food > Nonvegrecipes > Ingredient > Meat > Mughlai mutton gatta
Mughlai mutton gatta
By : Rehana Khambaty
Category : Mutton, Meat
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
  1. Heat oil in a pressure cooker and fry cloves, cardamoms, cinnamon, peppercorns and bay leaf till they emit their aroma.
  2. Add onions and fry till they become golden.
  3. Add dhania powder, chilli powder and haldi powder combined with the yoghurt.
  4. Fry till the oil separates.
  5. Add mutton pieces and fry till they are light brown.
  6. Add liquid from gattas and cook under pressure in the cooker for 10 mins. or more till the mutton is cooked.
  7. Let the pressure come down, add gattas, salt and simmer over a low flame for 4-5 mins.
  8. Add garam masala and remove from fire.
  9. Garnish with mint and coriander.

Image: Flickr/creativecommons vauvau

Ingredients:
Gatta made from 2 cups gram flour (as in recipe methi malai gatta. After boiling, reserve liquid and keep gattas aside without chopping)

For gravy:
250 gms. mutton (boneless and cubed)
3 onions (minced)
2 tbsp. ginger-garlic paste
1 tbsp. dhania powder
3 cloves
1 black cardamom
3 peppercorns
1/2 stick cinnamon
1 bay leaf
1/2 tsp. chilli powder
1/4 tsp. haldi powder
salt to taste
2 tbsp. oil
1/2 cup yoghurt (hung)

For garnishing:
Fresh mint and coriander leaves

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