Hariyali Gosht     

Curry TypeChicken
SourceUma V Reddy
Time to prepareUnspecified
Time to cookUnspecified
No. of servingsUnspecified
Ingredients500gms mutton cut into chops
3 red tomatoes puree
3 tsp red chilli powder
1/4 tsp garam powder
1/2 tsp pepper powder
2 tsp ginger garlic paste
1 bunch coriander leaves
Few curry leaves
2 big onions cut fine
1 tbsp vinegar or 1 lime
1 1/2 tsp coriander powder
1/4 tsp turmeric
1/2-tsp jeera powder
1 bunch mint leaves
Salt to taste
Oil for frying
InstructionsWash the mutton, make few cuts on both sides of the mutton.

Mix all the masalas, salt, vinegar and curry leaves together and add to the mutton.

Mix this masala to the mutton and marinate for 1/2 hour.

Pressure cook the mutton till tender by adding enough water. Grind the mint leaves and coriander leaves to a paste.

Heat 2-tbsp. oil in a pan; fry the onions till brown in colour. Add the mint and coriander paste, little salt and fry till raw smell disappears, then add the tomato puree and fry till oil floats on top.

Lastly add the cooked mutton and the masala gravy in which they were cooked. Stir well and fry till semi solid.

Lower the heat, cover the pan, and simmer till the gravy thickens.

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