|Time to prepare||20 mins|
|Time to cook||45-60 mins|
|No. of servings||4|
|Ingredients||1/2 kg / 1lb mutton chops 20ml / 4floz curd, well beaten 15ml / 3oz cup coriander leaves, chopped fine 20g 2oz methi leaves (fresh), chopped fine 250g / 1/2lb potatoes, cubed 2 onions, chopped fine 1 large tomato, cubed 8 peppercorns 4 Kashmiri chilies, Hot 3-4 green chilies 3 cloves 2 cardamoms 2 sprigs mint leaves 2.5 cm / 1in cinnamon stick 5 tsp. coriander seeds 1 tsp. cumin seeds 1 tsp. poppy seeds 5ml / 1 tsp. ginger-garlic paste 5ml / 1 tsp. dried methi leaves, crushed Salt to taste Ghee for frying, or melted butter|
|Instructions||Roast peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cumin seeds and red chilies in a dry frying pan for a few minutes, until aromatic and grind to a fine powder. Fry green chilies and onions with a little ghee and grind them along with half cup coriander leaves, mint leaves and powdered spices, to a fine paste.
Heat ghee in a pan. Add mutton pieces and fry for a minute. Add methi leaves and salt and fry for three minutes. Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water. Add curds and mix well. Just before covering the pan, add the tomato and potato pieces. Cook till mutton is done. Uncover the pan and add dry methi leaves. Simmer for few minutes. Serve hot with remaining coriander leaves.
|Comments|| - 07/01/2007 08:53:50|
- 13/01/2007 04:18:06
- 13/01/2007 04:18:08
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