08 Nov 2024
Credit: Pixabay
In a bowl, combine the mutton with yogurt, 1 tbsp red chili powder, and a little salt. Let it marinate for at least 1-2 hours.
Credit: Google
In a heavy-bottomed pan, heat mustard oil until it starts to smoke. Reduce heat slightly and add dried red chilies.
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Add the chopped onions and cook until they turn golden brown.
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Stir in the minced garlic and grated ginger, sautéing until the raw smell disappears.
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Add remaining red chili powder, coriander powder, and cumin powder. Stir well until spices are aromatic.
Credit: Google
Add the marinated mutton to the pan and stir to coat the pieces in the spice mixture. Cook on medium-high heat until the mutton is browned.
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Add salt and just enough water to cover the mutton. Bring it to a boil, then lower the heat.
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Cover the pan and let the mutton cook on low heat for 1-1.5 hours until it's tender, stirring occasionally. Add more water if needed to prevent sticking.
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Check for salt and spice levels, adjusting as necessary.
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Garnish with fresh coriander leaves if desired. Serve hot with bajra roti or steamed rice.
Credit: Google
500g mutton, cut into pieces 4 tbsp mustard oil 2-3 dried red chilies (or adjust to taste) 1 large onion, finely chopped 4-5 garlic cloves, minced 1-inch ginger, grated 2-3 tbsp red chili powder (use spicy varieties like Mathania chili for authenticity) 1 tsp coriander powder 1 tsp cumin powder Salt to taste 1 cup yogurt, whisked Fresh coriander leaves for garnish (optional)
Credit: Google