• 500 g – boneless Mutton
• 12 – 15 – big Green chillies
• 4 Cloves – Garlic (bruised)
• 4 slices – Ginger (bruised)
• 1 stalk – lemongrass (cut into 2 and bruised)
• 1 tbsp – Mutton curry powder
• 1 tsp – Turmeric
• oil for cooking
• salt to taste
• ajinomoto or MSG
- Cut mutton into small pieces and wash.
- Slice chillies about 1 cm thick (do not remove the seeds).
- The curry powder must be mixed with the turmeric powder and a little bit of water to make a paste.
- Heat some oil, add the garlic, lemongrass, ginger and fry until they turn brown and fragrant.
- Add curry paste and fry it for about 1 minute.
- Then add the green chillies, stir it and leave it for a while until the curry paste has coated the chillies.
- After that add the boneless mutton and stir it for a couple of minutes.
- For the first few minutes, do not add water. Let the mutton cook in its own juices and let the paste absorb into the meat.
- When the mutton turns dry, add a little water and cover and cook.
- Season it with salt and mug according to your taste.
- Add water every time it gets dry, stir it around and leave it until its cooked.
- Serve it with hot rice, chapattis, etc.
Recipe courtesy of Sify Bawarchi