Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2/3 | Teacup | Curds | For marinade |
| 2 | Teaspoon | Ginger | Minced, For marinade |
| 2 | Teaspoon | Garlic | Minced, For marinade |
| 1 | Teaspoon | Chilly Powder, Red | For marinade |
| 1 | Teaspoon | Garam-Masala | For marinade |
| 1 | Teaspoon | Turmeric Powder | For marinade |
| As Required | Salt | For marinade | |
| 500 | Grams | Mutton - Lamb | For Curry |
| 2 | Medium | Onions | finely Chopped, for curry |
| 1 | Medium | Tomatoes | finely Chopped, for curry |
| 3 | Teacup | Coconut scraped (fresh) | finely Chopped, for curry |
| 1 | Inch | Cinnamon | For curry |
| 6 | Nos | Cloves (spice) | For curry |
| 8-10 | Nos | Pepper Corns | For curry Crushed |
| 1 | Teaspoon | Saunf - Fennel Seeds | For curry |
| 2/3 | Teacup | Cooking Oil |
Method
* Mix all marinade ingredients and add lamb pieces.
* Stir well and set aside for 30 minutes.
* Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
* Saute for a minute and add onions and fry till golden and add coconut.
* Saute until brown.
* Add chopped tomatoes and stir and take off from the heat.
* Allow to cool.
* Grind the mixture in a processor.
* Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and cook until done.
* Now add the grinded mixture and simmer for 5-6 minutes.
* Remove from the heat.
* Serve hot with boiled rice.
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