White Mutton Curry
By : Rehana KhambatyCategory : Bohri, Lamb, Mutton, Curries and gravies
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Boil the meat partially (half cook) with ginger garlic paste, oil and red chilli powder.
- Make cashewnut paste, groundnut paste and khus khus paste separately.
- Mix all three pastes with green chilli paste.
- When the meat is half cooked, add all these pastes to the meat and saut� it on low flame till the oil separates.
- Add the coconut milk and cook for 5 mins.
- Then add the tamarind pulp. Cook for a while.
- Remove the vessel from heat. Cool it.
- Take little oil in a pan. Add curry leaves.
- Let it splutter and fry till the curry leaves become black.
- Cool the oil and then put in the meat gravy.
- Serve the curry with basmati rice decorated with barista and coriander leaves.
Ingredients:
1 kg - meat
100 gms - cashewnut paste
100 gms - khus khus (poppy seeds) paste
100 gms - groundnut
1 tbsp - ginger paste
1 tbsp - garlic paste
2 - coconuts (milk extracted)
1 tbsp - red chilli powder
10 to 12 - green chillies paste
100 gms - tamarind pulp
4 - medium sized onions
curry leaves
salt to taste
1 kg - meat
100 gms - cashewnut paste
100 gms - khus khus (poppy seeds) paste
100 gms - groundnut
1 tbsp - ginger paste
1 tbsp - garlic paste
2 - coconuts (milk extracted)
1 tbsp - red chilli powder
10 to 12 - green chillies paste
100 gms - tamarind pulp
4 - medium sized onions
curry leaves
salt to taste
RECIPES BY REHANA KHAMBATY
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