- 1 kg mutton cut into 2 inch pieces
- 1 cup yogurt
- 3 tbsps garlic paste
- 1 tbsp ginger paste
- 3 tbsps lemon juice
- 2 tsps garam masala powder
- Salt to taste
- 3 tbsps cooking oil
- 2 tsp red chilli powder
- 4 green chillies slit lengthwise
- 2 tsps coriander powder
- 1 tsp cumin powder
- 2 medium tomatoes chopped finely
- Ginger julliennes to garnish
- Chopped corainder to garnish
It’s a ethnic Pakistani recipe but nowadays cooked all over the world. The significance of this dish is that no onions is used and very easy to cook.
Marinate the mutton with the yogurt, garlic paste, ginger paste, lemon juice, garam masala and salt to taste, cover and keep in fridge overnight.
Separate the meat pieces and the marinade.
Heat the oil in heavy bottom pan on a medium flame. Add the green chillies and fry till they stop clattering.
Add the meat pieces and fry, stirring frequently, for 5-7 minutes. Now add the marinade and fry till it starts sticking to the bottom.
Now add the tomatoes, corainder and cumin powder, red chilli powder and stir well.
Cover and cook for 45 minutes or still the mutton gets tender. Sprinkle little water if necessary and stir occasionally.
Don’t put too much water just sprinkles if its burning or sticking. This is a thick gravy dish.
Turn off gas, garnish with ginger and coriander leaves.
Serve hot with Indian flat breads