PANDRA RASSA

Citadel - - FOOD -

In­gre­di­ents

Mut­ton Curry Cut – 150 gms Onion – 5 gms Gin­ger Gar­lic Paste – 2 gms Co­rian­der Pow­der –1 gms Green Chilli – 0.01 gms Salt, to taste Mus­tard Oil – 30 ml Curd – 10 gms Bay Leaf – 1 gms Green Car­damom – 1 gms Cin­na­mon Stick – 1 gms To­mato – 5 gms Curd – 2 gms Garam Masala Co­rian­der Leaf – 1 gms

Method

Heat the ghee in a la­gan and put in all In­dian spices. Put in the sliced onion and fry till golden brown. Sauté till slightly golden and add the gin­ger gar­lic paste. Put the mut­ton curry cut, sauté till golden brown and then add the salt (to taste), chopped green chilli, garam masala and co­rian­der pow­der. Add to­mato and yo­ghurt into the meat. Lower the flame and cover the meat with a lid for about half an hour or till the meat is ten­der. Serve hot with gar­nish (co­rian­der leaf and gin­ger juli­enne).

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