One of my friends gave me this recipe. I cooked it for the first time, a couple of years ago. It was an instant hit with my family as all loved this thick saucy gravy made with aromatic masalas. It belongs to the Warli tribe of Indian State of Maharashtra.
Preparation time - 15 minutes
Cooking time - 40 minutes
Ingredients:
Mutton - 1kg,
Onions - 4, big, chopped
Turmeric powder-3 tsp
Red chilly Powder-1 tbsp
Fresh Coriander - a little to garnish
Oil - 5 tbsp
Salt -to taste
For the Spice Masala:
Green Cardamom-3
Cumin seeds-1 tbsp
Coriander powder -3 tbsp
Peppercorns-20-25
Garlic -10 cloves
For the Green Masala:
Green Chillies -5
Coriander - a big handful
Ginger - 2'' piece
Garlic-12 cloves
Oil-2 tbsp
Method:
1. Marinate the mutton with turmeric powder, red chilli powder, 1 tbsp refined oil and salt to taste. Keep it aside for 1-2 hours.
2. Grind together all the ingredients under Spice Masala.
3. Grind together all the ingredients under Green Masala . It is preferable to de-seed green chillies.
4. Heat oil in a pressure cooker and fry the chopped onions till they are light brown.
5. Add both the ground masalas. Keep stirring till the oil begins to separate from the masala,
6. Add the marinated mutton. Mix everything together well. Add water to cover and salt to taste.
7. Cover the lid and cook for 3-4 whistles and then on slow fire for 20 minutes.
8. Transfer to a serving bowl. Garnish with coriander leaves and serve with rotis, parathas or ghee rice.
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