Halwai March 2, 2018

Ingredients:

• 1/2 kg – mutton, washed, cleaned and cut into 2 inch pieces
• 1/2 tsp – Asafoetida powder
• 150 g – Onions chopped
• 150 g – Ghee
• 2 tbsp – green coriander, chopped
• 250 g – tomatoes, chopped
• 1 tbsp – Red Chilli powder
• 2 tbsp – Coconut powder
• 10 g – Cumin seeds
• 10 g – Black Peppercorns
• 10 g – Saunf
• 2 tbsp – Ginger Garlic paste
• 1 tbsp – Garam Masala powder
• 2 tbsp – grated Paneer (cottage cheese)
• Salt to taste

Method:

  1. Fry onions in a pan until brown and keep aside.
  2. Roast in a pan the cumin seeds, saunf and black peppercorns. Remove from pan and grind to powder.
  3. Then heat ghee in a pan and put in asafoetida powder and meat pieces and fry them until brown.
  4. Add ginger garlic paste and brown onions.
  5. Add powdered garam masala, crushed black pepper, red chillies, coconut powder, coriander powder and tomato paste. Add salt as required.
  6. Pressure cook until meat becomes tender.
  7. Open the lid and put in black pepper, saunf and cumin seeds powder and fry till the mixture appears dry.
  8. Transfer to a serving dish.
  9. Decorate with finely chopped coriander and grated paneer.
  10. Serve hot with parathas, naan or plain rice.

Recipe courtesy of Philp Timoty