INGREDIENTS: Mutton, Pudhina (Mint leaves), Oil, Avalu (mustard seeds), Jeera (Jilakara), Urad dal (vudhi ballu), Senagaballu (Chenna dal, Bengal gram), Curry leaves, Coriander, Onions, Ginger garlic paste, Salt, Red chilly powder, Turmeric (pasupu), Dalchina chekka (cinnamon), Lavangam (cloves)


PREPARATION:
  • Clean mutton pieces
  • Marinate it by adding turmeric, salt, red chilly powder, ginger garlic paste
  • Let it be aside for 10 minutes
  • Pressure cook for 5 whistles
  • Place kadai on flame, heat 4-5 table spoons of oil
  • Add avalu, jeera, urad dal, chenna dal, curry leaves and fry
  • Add cut onions, mint leaves, t spoon ginger garlic paste, 2 cinnamon sticks, 5 cloves and saute till transparent
  • Add little salt, red chilly powder
  • Add cooked mutton pieces and close the lid for 20 minutes
  • Stir in middle for every 5 minutes
  • Finally off flame, garnish with coriander, add lemon juice, mix well and dish out
  • Serves good with rice, chapathis, rotis...

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