BY CHEF SURAJIT CHAKRABORTY,
EXECUTIVE CHEF,
MARASA SAROVAR BODHGAYA
INGREDIENTS:
Mutton curry cut- 160 gms
Mustard oil -0.015 lt
Bay leaves -5 gms
Cinnamon -1 gms
Cardamom (Green) -2 gms
Cloves -2 gms
Green Chilies – 5 gms
Ginger -5 gms
Garlic -10 gms
Onion- 50 gms
Tomato -50 gms
Turmeric -30 gms
Chili Powder -30 gms
Salt -2 gms
Coriander Powder -5 gms
Cumin Powder – 5 gms
Coriander- 15 gms
METHOD:
Marinate the mutton with Ginger and garlic paste, red chili powder, lemon juice, mustard oil & salt.
Crackle the whole garam masala, green chilies in mustard oil.
Add the ginger garlic paste, chopped onions sauté over gentle heat till lightly coloured golden.
Add the mutton pieces and sear in the hot masala.
Now add the chopped tomatoes and continue cooking…
Add turmeric, red chili powder.coriander powder and cumin powder.
Cook over low flame, adding little water if required.
Bring to boil. Reduce heat and simmer with a sprinkle of garam masala, whole garlic and chopped coriander leaves.
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