This is a popular recipe from Bengal. It is delicious and known for its spiciness.
Preparation time - 15 minutes
Cooking time - 40 minutes
Ingredients:
Preparation time - 15 minutes
Cooking time - 40 minutes
Ingredients:
Mutton - 500 gm, cut into medium sized pieces
Onions - 3 finely chopped
Ginger-garlic paste - 2 tbsp
Kashmiri red chilli powder - 2 1/2 tbsp
Curds - 2 cups
Turmeric powder - 1 tsp
Cloves - 4
Cinnamon - 1'' stick
Green cardamom - 1
Cumin powder - 1 tbsp, roasted
Mustard oil - 1/4 cup
Salt - to taste
Method:
1. Coarsely grind the cloves, cinnamon and green cardamom. Keep aside.
2. Heat oil in a pressure cooker, add the coarsely ground garam masala. Stir for a second.
3. Add the finely chopped onions and saute till they turn translucent.
4. Add the ginger garlic paste, stir well. Add the chilli powder and turmeric.Mix well.
5. Now add the meat, mix well. Stir till the meat changes its colour and the oil starts to float.
6. Add the curds and cumin powder. Mix well. Stir till the oil starts to float again.
7. Close the lid and cook on high flame for 4 whistles, simmer and cook for 15 minutes.
8. Open the lid when the pressure is totally released.
9. Transfer to a serving bowl. Serve hot with Indian breads.
Tip: If you need a thick gravy or a dry dish, after opening the lid of the cooker, cook further on high heat with constant stirring till the required consistency is achieved.
Method:
1. Coarsely grind the cloves, cinnamon and green cardamom. Keep aside.
2. Heat oil in a pressure cooker, add the coarsely ground garam masala. Stir for a second.
3. Add the finely chopped onions and saute till they turn translucent.
4. Add the ginger garlic paste, stir well. Add the chilli powder and turmeric.Mix well.
5. Now add the meat, mix well. Stir till the meat changes its colour and the oil starts to float.
6. Add the curds and cumin powder. Mix well. Stir till the oil starts to float again.
7. Close the lid and cook on high flame for 4 whistles, simmer and cook for 15 minutes.
8. Open the lid when the pressure is totally released.
9. Transfer to a serving bowl. Serve hot with Indian breads.
Tip: If you need a thick gravy or a dry dish, after opening the lid of the cooker, cook further on high heat with constant stirring till the required consistency is achieved.
Comments
Post a Comment