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Mutton Moghlai Nawabi
By : Rehana KhambatyCategory : Regional cuisine, Mughlai
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds.
- When the seeds begin to splutter, add the garlic and ginger paste and the onions.
- Saute over high heat till soft. Increase the heat and add the meat pieces.
- Stir fry over high heat till pieces look opaque.
- Lower the heat, cover and let cook till tender.
- Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
- Cook till fat separates. Add the garam masala, salt, turmeric, coriander and chilli powder.
- Keeping the heat high, add the green chillies and sliced onions. Continue cooking over medium heat, till fat separates.
- The onions should be crunchy.
- Serve hot, garnished with chopped coriander leaves.
Ingredients:
1 kg - mutton, cut into pieces
2 cups - onions, sliced a little thick
1 cup - grated onions
1/2 cup - yogurt
1/4 cup - ghee
1 tbsp - cumin seeds
1 - bay leaf
4 - whole peppercorns
4 - cloves
1/2 tsp - fenugreek seeds, roasted and powdered
1 tsp - fennel seeds, roasted and powdered
1 tsp - ginger paste
1 tsp - garlic paste
1 tsp - garam masala
1/2 tsp - turmeric
1 tbsp - coriander powder
1 tsp - chilli powder
2 to 3 - green chillies, slit
2 tbsp - chopped coriander leaves to garnish
salt to taste
1 kg - mutton, cut into pieces
2 cups - onions, sliced a little thick
1 cup - grated onions
1/2 cup - yogurt
1/4 cup - ghee
1 tbsp - cumin seeds
1 - bay leaf
4 - whole peppercorns
4 - cloves
1/2 tsp - fenugreek seeds, roasted and powdered
1 tsp - fennel seeds, roasted and powdered
1 tsp - ginger paste
1 tsp - garlic paste
1 tsp - garam masala
1/2 tsp - turmeric
1 tbsp - coriander powder
1 tsp - chilli powder
2 to 3 - green chillies, slit
2 tbsp - chopped coriander leaves to garnish
salt to taste
RECIPES BY REHANA KHAMBATY
