Ingredients
- 4 lb mutton (2 kg)
- 4 chili peppers green or red
- 3 tbsp ginger paste
- 4 tbsp garlic gaste
- 2 cups onions sliced
- 2 tbsp ground turmeric
- 1 tsp ground chili powder
- 1 tbsp ground coriander
- 1 tbsp cumin seeds
- 2 tsp peppercorns
- 4 cardamom pods
- 2 sticks cinnamon
- 1 cup plain yogurt
- 1 cup oil
- 1 1/2 tbsp salt
- 2 cups water
Instructions
- Cut the mutton into small pieces.
- Place the meat in a bowl and add the yogurt, ginger, garlic, turmeric, chili powder, coriander powder and salt.
- Add half (1 cup) of the chopped onion to the meat. Reserve the other half of the onion for later.
- Add 4 tablespoons of oil to the meat, reserve the remaining oil. Mix the meat and oil well and marinate. For best results, marinate for at least 30-60 minutes.
- In a new saucepan add the rest of the oil. When the oil warms up, add cumin seeds, cardamoms, cinnamon, peppercorn and fry them.
- Add the rest of the onion and fry the onion for 2-3 minutes.
- Add the marinated meat to the pan and mix well.
- Add 2 cups of water and stir. Cover the pan and cook on medium high heat. Bring to a boil and simmer for 10 minutes.
- Stir the meat and add chilis
- Cover again and cook on medium low heat for 20 minutes. Fry meat, stirring constantly for about 10 – 12 minutes or until the water has evaporated and the oil separates.
- Serve hot with chapati, parata, pulao or fluffy boiled rice.
Nutrition
Serving: 100g | Calories: 636kcal | Carbohydrates: 8g | Protein: 28g | Fat: 55g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 977mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 4mg
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