Tariwala Mutton
By : Anita RahejaCategory : Mutton, Meat, Redmeat, Lamb
Servings : 10
Time Taken : 15-30 mins
Rating :
Method
- Heat the ghee in a big heavy bottomed deep kadai.
- Add jeera, tej patta, laung, saunf and elaichis. Let it splutter.
- Now add the chopped onions and saute till they become golden brown. Add the mutton pieces.
- When the mutton leaves its oil, add garlic, ginger and green chillie paste.
- Roast it for a while and add turmeric powder, red chillie powder and salt.
- Roast for another half an hour.
- Now add the pureed tomatoes and cook again on low fire for an hour.
- Add 3 glasses of water and keep it on a low flame for half an hour again.
- When the gravy turns golden brown cum reddish, add freshly chopped coriander before serving. Chak de Phattey.
Ingredients:
2 kgs - meat ( puth, moti champ, mota deena, agli gori), Wash and keep in a strainer so that the water dries.
2 big kadchi - desi ghee
2 - tej patte (bay leaves)
3 - small and 1 - big elaichi (cardamoms)
3 - laung (cloves)
2 tsp - jeera (cumin seeds)
1 tsp - saunf (fennel seeds)
2 sticks - dal chini (cinnamon)
1/2 kg - onion (finely chopped)
2 big - tomatoes ( made into puree)
a bunch - garlic
2 tbsp - finely chopped adrak (ginger)
11 - green chillies (chopped)
11 - black peppercorns
2 tsp - turmeric powder
2 tsp - red chilli (powder)
salt as per taste
finely chopped coriander leaves ( for garnishing)
2 kgs - meat ( puth, moti champ, mota deena, agli gori), Wash and keep in a strainer so that the water dries.
2 big kadchi - desi ghee
2 - tej patte (bay leaves)
3 - small and 1 - big elaichi (cardamoms)
3 - laung (cloves)
2 tsp - jeera (cumin seeds)
1 tsp - saunf (fennel seeds)
2 sticks - dal chini (cinnamon)
1/2 kg - onion (finely chopped)
2 big - tomatoes ( made into puree)
a bunch - garlic
2 tbsp - finely chopped adrak (ginger)
11 - green chillies (chopped)
11 - black peppercorns
2 tsp - turmeric powder
2 tsp - red chilli (powder)
salt as per taste
finely chopped coriander leaves ( for garnishing)
RECIPES BY ANITA RAHEJA
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