Ingredients
Mutton (curry-cut)1 kg
Mutton Stock100 ml
Brown Onion Paste100 g
Refined Oil50 ml
Cumin Powder10 g
Deggi Mirch Powder100 g
Salt40 g
Coriander Powder20 g
Tomato Puree100 g
Ginger Garlic Paste40 g
Garam Masala20 g
Fresh coriander20 g
Whole Spices30 g
Preparation
Heat the oil in a lagan or pan. Put the whole spices in the oil when heated. Then add the mutton pieces into the oil and broiled them till golden brown. Then add the ginger garlic paste to it. Once the flavour of ginger garlic paste is there, than add the deggi mirch to it. After that add brown onion paste and cook it for some time. Then add mutton stock to the pan and let it cook for 40-45 minutes. After that add tomato puree and rest spices cook for few more minute, adjust seasoning and consistency. Serve hot with with naan or jeera pyaz ka pulao.
(Courtesy: Vivanta Surajkund, NCR)