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Rahra Meat
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Ingredients
•
Mutton (assorted cuts)
- 1 kg
•
Dahi/Curd (thick)
- ¾ cup
•
Oil
- 4 tablespoons
•
Green cardamoms/Choti elaichis
- 10
•
Black cardamoms/Moti elaichis
- 4
•
Bay leaves/Tej pattas
- 3
•
Onions (finely chopped)
- 2
•
Ginger paste
- 2 ½ tablespoons
•
Garlic paste
- 2 ½ tablespoons
•
Coriander powder
- 2 tablespoons
•
Chilly powder
- 1 teaspoon
•
Haldis/Turmeric
- ½ teaspoon
•
Tomatoes (finely chopped)
- 4
•
Tomato puree
- 3 tablespoons
•
Ginger (chopped finely)
- 2 inches
•
Garlic (chopped finely)
- 8 flakes
•
Jeera powder/Cumin
- 2 teaspoons
•
Whole red chillies
- 6
•
Salt
- as required
Method
1.
Marinate
the
mutton
with the
dahi
,
salt
and leave for 2 hours.
2.
Heat
ghee is a heavy bottomed pan,
add
the
choti elaichi
,
moti elaichi
and
tej patta
.
3.
Fry
for a minute and
add
the
onions
.
4.
Fry
onions
until light brown and
add
the
ginger paste
and the
garlic paste
.
5.
Fry
for 2-3 minutes and
add
the
chilly powder
,
haldi
and
coriander powder
.
6.
Add
the
mutton
with the
marinade
, bring to a
boil
and
cover
.
7.
Cook
over low
heat
adding
a little
water
at regular intervals until
mutton
is just tender.
8.
Add
the chopped
tomatoes
,
tomato puree
, the chopped
ginger
and
garlic
.
9.
Roast
mutton
over medium
heat
until tender and coated with the
masala
.
10.
Add
jeera powder
and the
whole red chillies
.
Serve
hot with tandoori roti.
Collections:
Non-Vegetarian
Mutton
Curries & Gravies
North Indian