A dry mutton preparation with dry red chillies
INGREDIENTS
Mutton 1 1/2 kg.
Dry red chilies 20 nos.
Cloves garlic 20 nos.
Onions 4 nos.
Cardamoms 6 nos.
Cloves 6 nos.
Cinnamon 2 sticks
Ginger 4" piece
Turmeric powder 1 tsp.
Coriander seeds 3 tbsp.
Sour curd 1 cup
Ripe lemon juice 1 no.
Coriander leaves 1 bunch
Ghee 6 tbsp.
Salt To taste
METHOD
1. Wash and cut the meat into 2 inch cubes.
2.Slice the onions into thin long pieces and also cut the ginger and garlic separately.
3.Heat a teaspoon of ghee on a tava and roast the chilies till dark in color. Fry the coriander seeds, garlic and ginger separately in the same way, using just 1 teaspoon ghee for each ingredient. Keep these fried spices aside.
4.In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp and keep aside.
5.Now add the cloves, cardamoms and cinnamon to the ghee and fry, put the mutton and turmeric powder and salt. Cover and cook till the meat is half cooked.
6.Pour a little water on the lid of the saucepan while cooking to avoid the meat from sticking to the bottom. Add the curds and remaining spices and mix and cook on low heat till the meat is tender. If necessary add a cup of warm water.
7.Just before serving mix in the lemon juice and fried onions and garnish with chopped coriander leaves.
