mutton curry in thick gravy
of Rajahmundry, IN
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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.