INDIAN DISH!!

www.chilli2cherry.com

RAGDA MUTTON

Mutton leg ½ kg

Onion chopped 150gms

Chopped ginger 15gms

Chopped garlic 20gms

Chopped chillies (green) 4nos

Red chillies (whole) dry 4nos

Clarified fat 100gms

Coriander seeds 2 tbspn

Fennel ½ tspn

Peppercorns 10nos

Cumin ¼ tspn

Kalonji 1/8 tspn

Bay leaf 2nos

Cardamom powder ½ tspn

Mace powder ¼ tspn

Tomatoes puree 50ml

Yogurt 400ml

Tomato puree 50ml

Salt to taste

Lime juice 15ml

Dry fenugreek leaves ¼ tspn

Raw papaya paste 1tbspn

Mustard oil 15ml

GARNISH-

Ginger julienne, coriander leaves

PREPARATION:

Wash, clean & cut mutton into 1” pieces. For marination whisk curd, mix in salt, papaya paste, mustard oil, a pinch of cardamom & mace powder. Add in mutton & keep for 2hours minimum.

Slightly broil, the whole spices & coarsely crush. For cooking, heat ghee, stir in onions, when lightly browned, add ginger, garlic & crushed spices. Stir in mutton, deghi mirch powder and keep stirring till mutton changes colour & masala leaves the fat. Add in stock, cover & simmer for 30 minutes. Remove lid; keep stirring for about 30minutes more. When mutton is almost cooked, add in cooked tomato pureee, cardamom powder, mace powder & green chillies. Keep stirring for another 10minutes. Add in lime juice & dry fenugreek leaves. Stir. Dish out, garnish & serve hot with parantha, rumali roti.