Ingredients:
• 400g – Mutton
• 90g – Onion
• 75g – Tomato
• 4g – whole Garam Masala
• 100g – Potato
• 7g – Turmeric powder
• 15g – Deggi mirch
• 15g – coriander powder
• Salt to taste
• Pepper to taste
• 10g – cumin powder
• 10g – Punjabi Garam Masala
• 50g – Yoghurt
• 20g – Ginger Garlic paste
• 3g – kasoori Methi
• 80ml – oil
• 20g – Coriander leaves
Method:
- Heat oil, add whole garam masala. Add chopped onion and fry till brown in colour.
- Add ginger – garlic paste, turmeric powder, coriander powder, and Deggi mirch and cook for some time.
- Add some water to prevent the masala from becoming dry.
- Wash and cut potatoes into small pieces.
- Add mutton to the masala and cook for 20 mins.
- Add yoghurt and tomato paste and cook for another 10 mins.
- Check the seasoning. Then add cumin powder, garam masala and kasoori methi.
- Check the mutton for tenderness.
- Garnish with chopped coriander leaves.
- Goes well with steamed rice or paratha.
Recipe courtesy of Sify Bawarchi