mutton curry in thick gravy
of Rajahmundry, IN
be first to comment
fried mutton in thick gravy.
1/2 kg mutton.
3 large onions(chopped).
3-4 bay leaves(tejpatta).
1/2 tbsp jeera(cumin seeds).
1/2 tbsp turmeric(haldi).
1 tbsp coriander powder(dhania).
1 large tomato(chopped).
2 tbsp ginger paste.
2 tbsp garlic paste.
1 tbsp garam masala(for sprinkling).
salt to taste.
3 large tbsp oil.
coriander leaves to garnish.
Heat oil in a kadhai,add jeera and tejpatta.
when the seeds crackle, add the chopped onions.
fry till golden brown.
add washed mutton with turmeric and fry for nearly 1/2 hour.(keep tossing every 5-10 mins for even frying).
mix all the masalas,ginger-garlic paste and tomato and blend it in a blender.
after the mutton is fried and has turned darkish brown,add the paste and a little water.
toss it over and over to mix the ingredients evenly.add salt.
cook for another 1 hour,tossing every 10 mins and adding water to form a thick gravy.
add garam masala and immediately remove from heat.
garnish with coriander.serve hot with pulav or parathas.
Bengali Fish Curry
Vermicelli Special Upma
Kachi Hyderabadi Chicken Dum Biryani
Paneer Biryani Cupcakes