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Mutton Curry |
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| Course |
Brunch |
| Cuisine |
Indian |
| Occasion |
Summer |
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| Category |
Breakfast and Brunch |
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Method |
Stirfly |
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Serves |
3 |
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Ingredients : |
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Mutton, cut into serving proportions 1 kg. Onions 100 gms. Garlic, flakes 5 nos. Ginger 1 " piece Bay leaves 4 nos. Thick coconut milk 1 ½ cup Curds 1 cup Almonds, sliced 2 tbsps. Pistachios, sliced 2 tbsps. Dried apricots, sliced 50 gms. Coconut, grated finely ¼ cup Poppy seeds 1 tbsp. Vinegar 2 tbsps. Eggs, hard boiled 4 nos. Garam masala 1 tbsp. Green Peas 1 cup Cumin, ground 1 tbsp. Coriander seeds, ground 1 tbsp. Coriander leaves A handful Saffron dissolved in 1 tsp. hot milk ½ tsp. Salt & chili powder To taste
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| How to Prepare : |
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- Grind together onions, garlic, ginger, coconut and poppy seeds.
- Add the spices, salt, curds and vinegar, & apply to the mutton
- Put in a heavy bottomed vessel and cook till the mutton is dry.
- Add the coconut milk and nuts and fruits and 1 cup green peas, and continue cooking over a slow fire till the mutton is tender.
- Decorate with eggs and coriander leaves.
- 6. Serve with rice.
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