Pressure cook the mutton with the ingredients mention under For Cooking mutton for 5 to 6 whistles with water. Fry well all the ingredients under For Grinding and grind that for bit smooth paste .keep Kadai on a gas pour 2tsp oil when it is hot add chopped ..
Take toor dal & the mutton bone pieces in a pressure cooker & cook untill 3 to 4 whistles.and heat the oil in the kadai splutter Cloves,bay leaves & cinnamon,Then,add the chopped onion & when the onion is half done add the ginger-garlic paste fry for ..
This is one of the most famous dishes that originated in India. A favourite among meat lovers, the mutton is simmered in a spicy gravy and the meat remains soft and juicy on the inside. If you want the authentic taste, then please don't compromise on the ..
A spicy and very very tasty,a very Maharashtrian Mutton curry preparation. You will find this cooking very often of weekends in non-veggie marathi houses. It tastes even better as it gets
1. Slightly fry all ingredients from coriander to peppercorns (each separately) except ginger and garlic.
2. Then grind all including the raw garlic and ginger together to a paste.
3. Fry mutton in 50 ml. of oil (slightly raw) and keep aside.
4. Then in 50 ..
1. Wash and clean the mutton. Cut into medium-size pieces.
2. Grind items 2 to 8 with vinegar into a paste.
3. Heat oil, saute sliced onions and add chopped tomatoes. Fry well and add the ground paste.
4. Fry on low flame till the oil rises to the surface. ..
Heat oil in a pan and fry onions till brown.
Add a little water and cook till onions are mushy and water has evaporated.
Add ground spices and fry for 3-4 minutes, adding a little water if necessary.
Add meat or chicken and saute till well browned.
Add water ..
1. Clean and cut meat. Peel and cut potatoes.
2. Slice ginger and half the onion; slit green chillies.
3. Roast and grind coriander, red chillies, turmeric and garlic.
4. Grate coconut and make.
3 extractions of coconut milk. The first extract must be thick, ..
1. Wash meat. Remove membranes and bones.
2. Mince meat.
3. Wash and boil gram.
4. Grind together cooked gram, cinnamon, cloves, ginger, green chillies and meat.
5. Add salt, chopped coriander leaves and beaten egg.
6. Form into even sized balls with wet ..
1. Cut mutton into 2.5 cm. (1") pieces with the bones. Clean.
2. Grind to a fine paste the coriander, peppercorns, turmeric, red onions (first lot) and garlic.
3. Slit green chiilles, slice ginger and sec-ond lot of onions.
4. Heat oil. Add mustard seeds; ..
GETTING READY
1) Make tamarind pulp.
2) Make a paste of ginger, garlic, onions, chillies, nuts, poppy and sesame seeds and coconut.
MAKING
3) Make a smooth paste of all the kofta ingredients except for the egg.
4) Add egg to the paste and knead it. Make ..
GETTING READY
1) If using saffron strands then soak it in 1 tablespoon hot water for 5 minutes and then crush it.
2) Soak tamarind and make pulp.
3) Make a paste of grated coconut, chillies, cumin, coriander and poppy seeds.
4) Make a paste of ginger and ..
Cut mutton into cubes.
Heat oil or ghee in a saucepan and add crushed garlic and finely chopped onion.
Saute until onion starts to colour.
Add curry powder.
Stir well and saute a few minutes.
Add meat and tomato paste, or chopped tomatoes, salt and lemon ..
GETTING READY
1) Make ginger, garlic and chillies paste. Add salt and turmeric and to it and marinate mutton for about an hour.
2) Lightly roast coconut and big onion until red and then make a paste with poppy seeds and whole spices.
MAKING
3) In a large ..
1. Clean and cut mutton into 2.5 cm. (1") pieces.
2. Grind together the spices, cashewnuts and coconut.
3. Slice onion. Heat oil. Fry onion till crisp brown.
4. Add spices and fry for 2 to 3 minutes longer.
5. Add mutton. Fry for a further 5 minutes. Add ..
