Sinfully Delicious Indian Ginger Mutton Karahi |
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Prep Time: 1500 Minutes Cook Time: 60 Minutes |
Ready In: 1560 Minutes Servings: 4 |
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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! Ingredients:
1 1/4 cups plain yogurt |
5 tablespoons oil |
1 cup onion, finely chopped |
salt |
red chili powder |
1/2 cup fresh coriander leaves, washed and finely chopped |
750 g mutton, washed,cleaned and cut into medium pcs. |
1 teaspoon black pepper, coarsely crushed |
6 green chilies, washed,ends trimmed and finely chopped |
1 medium onion, peeled,washed and finely chopped |
2 inches fresh ginger, peeled,washed and cut in thin long strips |
3 cloves garlic, peeled,washed and finely chopped |
Directions:
1. Prepare the ground paste in your blender/grinder and keep aside.
2. Add yogurt to it and mix well.
3. Add the mutton pcs.
4. to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
5. Heat oil in a kadai{wok}.
6. Add onions and stir-fry until browned.
7. Add the mutton mixture, salt and red chilli powder.
8. Mix well.
9. Cook on medium-high heat, until the mutton becomes tender and ready to eat.
10. In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
11. Once cooked, remove the mutton from heat.
12. Garnish with the coarsely pounded corriander leaves.
13. Serve hot with parathas or naan or kulcha or rotis.
14. Enjoy!
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