SINFULLY DELICIOUS INDIAN GINGER MUTTON KARAHI
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!
Provided by Charishma_Ramchanda
Categories Curries
Time P1DT2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the ground paste in your blender/grinder and keep aside.
- Add yogurt to it and mix well.
- Add the mutton pcs.
- to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
- Heat oil in a kadai{wok}.
- Add onions and stir-fry until browned.
- Add the mutton mixture, salt and red chilli powder.
- Mix well.
- Cook on medium-high heat, until the mutton becomes tender and ready to eat.
- In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
- Once cooked, remove the mutton from heat.
- Garnish with the coarsely pounded corriander leaves.
- Serve hot with parathas or naan or kulcha or rotis.
- Enjoy!
Nutrition Facts : Calories 765.6, Fat 53.5, SaturatedFat 18.1, Cholesterol 189.9, Sodium 178.5, Carbohydrate 17.9, Fiber 2.2, Sugar 9.9, Protein 52.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#curries #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #main-dish #asian #indian #1-day-or-more #refrigerator #dinner-party #stove-top #dietary #spicy #stir-fry #meat #taste-mood #equipment #presentation #served-hot #technique
You'll also love
