Ingredients
-
1 1/4
-
5
-
1
-
-
-
1/2
-
750
-
1
-
-
6
-
-
-
-
-
Directions
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. |