Green Mutton Recipe
Mutton soaked in spicy green masala and fried to a thick spicy gravy.
Ingredients
| Lamb/Goat meat | 1 Kilogram | |
| Thick yogurt | 200 Gram | |
| Cooking oil | 5 Tablespoon | |
| Mint leaves | 1 Bunch (100 gm) | |
| Cumin seeds | 2 Teaspoon | |
| Onion | 3 , ground to paste | |
| Lemon juice | 1 Tablespoon | |
| Cloves | 3 | |
| Cinnamon | 2 Inch | |
| Cilantro | 1 Bunch (100 gm) | |
| Peppercorns | 1 Teaspoon | |
| Garlic flakes | 7 | |
| Ginger | 1 1⁄2 Inch | |
| Salt | To Taste | |
| Green chili | 7 |
Directions
1. Wash the mutton well and keep aside till dry.
2. Grind all the ingredients from lemon juice to green chili to a paste.
3. Mix the ground paste with the meat and let it marinate for 1/2 hour.
4. Heat Oil. Add onion paste and fry till light pink.
5. Add marinated meat pieces and fry for a little while.
6. Add the remaining of the marinade. Fry till oil leaves the sides of the pan.
7. Add enough quantity of curd, mix well and taste for spicyness and salt. Fry for a few minutes.
8. Add 1/2 glass water, mix and cover vessel and let cook till gravy is thick and done and oil floats on top.
9. Serve hot with ghee rice or parathas.
2. Grind all the ingredients from lemon juice to green chili to a paste.
3. Mix the ground paste with the meat and let it marinate for 1/2 hour.
4. Heat Oil. Add onion paste and fry till light pink.
5. Add marinated meat pieces and fry for a little while.
6. Add the remaining of the marinade. Fry till oil leaves the sides of the pan.
7. Add enough quantity of curd, mix well and taste for spicyness and salt. Fry for a few minutes.
8. Add 1/2 glass water, mix and cover vessel and let cook till gravy is thick and done and oil floats on top.
9. Serve hot with ghee rice or parathas.
Chef
