Ingredients
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1 1/4
-
5
-
1
-
-
-
1/2
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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
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1
Done
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Prepare the Ground Paste in Your Blender/Grinder and Keep Aside. |
|
2
Done
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Add Yogurt to It and Mix Well. |
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3
Done
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Add the Mutton Pcs. |
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4
Done
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to This Mixture, Toss to Coat Well and Marinate Them in This Mixture For 3 Hours or Overnight in the Refrigerator. |
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5
Done
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Heat Oil in a Kadai{wok}. |
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6
Done
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Add Onions and Stir-Fry Until Browned. |
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7
Done
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Add the Mutton Mixture, Salt and Red Chilli Powder. |
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8
Done
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Mix Well. |
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9
Done
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Cook on Medium-High Heat, Until the Mutton Becomes Tender and Ready to Eat. |
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10
Done
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in the Meantime, Coarsely Pound the Corriander Leaves Using a Mortar and Pestle. |
