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
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