Mangalorean Mutton Indad

Ingreedient

1 Kilogram Mutton
3 Medium Chillies Green
4 Large Chillies Red Dry
6 Flakes Garlic
1 Piece Ginger
1 Teaspoon Jeera/Cumin Seeds
2 Medium Onions
1 Piece Turmeric/Haldi
2 Tablespoon Vinegar

1 Piece Cinnamon Boil with meat.
6 Nos Cloves (spice) Boil with meat.
 
Tempering

1/2 Medium Onion Sliced.
3 Tablespoon Ghee

Garnishing

A Few Coriander Leaves (Kothmeer)

Method
Cut and wash the mutton. Grind all the masala in vinegar. Boil the meat in water with cloves, cinnamon, and salt to taste for about one and a half hour, till well cooked. Remove the meat from the gravy. Heat the ghee in a vessel and brown the meat well and remove. In the same ghee fry the ground masala stirring all the time. Sprinkle a little water once or twice when frying. Then add meat and gravy to the masala and stir. Put sugar, salt and vinegar to taste. Peel and cut the potatoes and add. Cook till potatoes are soft.

READ  Mutton Korma

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