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Sinfully Delicious Indian Ginger Mutton

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Ingredients

Adjust Servings:
1 1/4 cups plain yogurt
5 tablespoons oil
1 cup onion finely chopped
salt
red chili powder
1/2 cup fresh coriander leaves washed and finely chopped
750 g mutton washed cleaned and cut into medium pcs.
1 teaspoon black pepper coarsely crushed
6 green chilies washed ends trimmed and finely chopped

Nutritional information

765.6
Calories
481 g
Calories From Fat
53.5 g
Total Fat
18.1 g
Saturated Fat
189.9 mg
Cholesterol
178.5 mg
Sodium
17.9 g
Carbs
2.2 g
Dietary Fiber
9.9 g
Sugars
52.7 g
Protein
420g
Serving Size

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Sinfully Delicious Indian Ginger Mutton

Features:
    Cuisine:

    I made this for my DH. And he thought it was really very nice. It had a little after burn tingle. In fact I knew the lamb would tenderise nicely with the chilli marinade as I could feel the burning on my hands from not wearing gloves ....oooowwww. The coriander was a nice touch. Thanks Charishma

    • 1580 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Sinfully Delicious Indian Ginger Mutton Karahi,This is from the “FOOD” column by Anjali Vellody of the Weekend magazine from her article “Mad about mutton”. I hope you enjoy this mutton speciality!,I made this for my DH. And he thought it was really very nice. It had a little after burn tingle. In fact I knew the lamb would tenderise nicely with the chilli marinade as I could feel the burning on my hands from not wearing gloves ….oooowwww. The coriander was a nice touch. Thanks Charishma


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    Steps

    1
    Done

    Prepare the Ground Paste in Your Blender/Grinder and Keep Aside.

    2
    Done

    Add Yogurt to It and Mix Well.

    3
    Done

    Add the Mutton Pcs.

    4
    Done

    to This Mixture, Toss to Coat Well and Marinate Them in This Mixture For 3 Hours or Overnight in the Refrigerator.

    5
    Done

    Heat Oil in a Kadai{wok}.

    6
    Done

    Add Onions and Stir-Fry Until Browned.

    7
    Done

    Add the Mutton Mixture, Salt and Red Chilli Powder.

    8
    Done

    Mix Well.

    9
    Done

    Cook on Medium-High Heat, Until the Mutton Becomes Tender and Ready to Eat.

    10
    Done

    in the Meantime, Coarsely Pound the Corriander Leaves Using a Mortar and Pestle.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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