Vinegar Mutton

Ingredients

• • Mutton/Lamb - ½ kg
• • Ginger-garlic paste - 1 tablespoon
• • Oil - 3 tablespoons
• • Potato (boiled, cut into 4 pieces and deep fried) - 1
• • Capsicum (deseeded and cut into 1 inch pieces) - 1

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Ingredients For Marination

• • Freshly ground pepper - 1 teaspoon
• • Brown synthetic vinegar - ¼ cup
• • Salt - as required
• • Worcestershire sauce - 1 teaspoon
• • Soya sauce - 1 teaspoon

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Method

• 1. Wash mutton. Add all the ingredients given under marinade and rub well.
• 2. Keep aside to marinate for at least 1 hour.
• 3. Heat oil in pressure cooker.
• 4. Add the ginger garlic paste, stir fry till it slightly changes colour.
• 5. Add mutton pieces, leaving the marinade behind.
• 6. Stir fry for about 10-15 minutes till the juice of mutton gets dried and it turns golden brown.
• 7. Add the left over marinade and add ¾ cup water.
• 8. Pressure cook to give 2-3 whistles. Reduce flame.
• 9. Keep on low flame for about 2 minutes. Remove from fire.
• 10. Check for tenderness. If not done, add a little water and keep on low flame for 10 minutes.
• 11. Keep aside till serving time.
• 12. At serving time, heat the mutton and dry the liquid completely.
• 13. Add big chunks of boiled and fried potatoes and l inch pieces of deseeded capsicums.
• 14. Stir fry for 1 minute. Serve hot.