Ingredients
|
Quantity |
Measure |
Ingredients |
Description |
|
4 |
Pods (whole) |
Cardamoms |
|
|
1 |
Teaspoon |
Chilly Powder, Red |
Mix with curds |
|
1 |
Sticks |
Cinnamon |
|
|
6 |
Nos |
Cloves (spice) |
|
|
4 |
Tablespoon |
Cooking Oil |
For frying |
|
1 |
Tablespoon |
Coriander Leaves (Kothmeer) |
|
|
1 |
Teaspoon |
Coriander Powder |
Mix with curds |
|
1.25 |
Teacup |
Curds |
Mixing |
|
1 |
Teaspoon |
Garam-Masala |
Mix with curds |
|
2.75 |
Teaspoon |
Ginger Garlic Paste |
Mix with curds |
|
1 |
Teaspoon |
Jeera/Cumin Seeds |
For Ground Masala |
|
500 |
Grammes |
Mutton |
Base for cooking |
|
1 |
Large |
Onion |
For Ground Masala |
|
1 |
Large |
Onion |
Slice and fry |
|
1 |
Teaspoon |
Turmeric Powder |
For Ground Masala |
|
A |
Little |
Salt |
Mix with curds |
Method
Mutton Do Pyaza Mutton pieces cooked with whole spices and curd.
1. Mix one onions, turmeric, red chilies, cumin seeds, ginger-garlic paste and blend to a fine paste.
2. Heat oil in a pan, slice the other onions , add to the oil and fry well. Also add mutton pieces and cook for 2-3 minutes till it is well browned on all sides.
3. Put the curd, blended mixture, coriander powder, ground cumin seeds, salt and chili powder.
4. Cover tightly and cook over a low fire till the mutton is tender and completely dry.
5. Than fry for a while till the Ghee clarified butter) separates from the masala.
6. Serve immediately sprinkled with coriander leaves and garam masala.
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