Halwai September 7, 2017

Ingredients:

• 500 g – mutton, boneless cubes
• 1 tbsp – Sarson ka tel (mustard oil)
• 1 tsp – Kalonji (onion seeds)
• 1.5 tsp – Sarson (mustard seeds)
• 1.5 tsp – Saunf (fennel seeds)
• 3 to 4 – whole red peppers (sabut lal mirch)
• 2 cups Onions – sliced thick
• 1 cup – Tomato puree
• 1 tbsp – salt or to taste
• 1 tsp – chilli powder
• 1 tsp – Haldi (turmeric)

Method:

  1. Heat the oil and add the sarson, kalonji, saunf and lal mirch.
  2. Saute over high heat and add the onions. Cook till a little soft. Remove onions from pan and keep aside.
  3. Add the meat to the same pan and saute it over high heat till opaque. Add 1 cup of water and bring to a boil.
  4. Lower the heat and cook covered, till tender. Add tomato puree and cook for 2-3 minutes.
  5. Mix the onions, salt, chilli powder and turmeric and allow it to simmer for about 5 minutes.