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INGREDIENTS :-

  • 1 KG – MUTTON ( MEDIUM PIECE )
    1 KG – ONION ( CHOPPED)
    50 GM – GINGER
    50 GM – GARLIC
    500 GM – TOMATOE (CHOPPED)
    250 GM – POTATOE ( BIG PIECES)
    2 TSP – GARAM MASALA
    250 ML – REFINE OIL
    4 – BAY LEAVES
    1 TSP – TURMERIC POWDER
    1 TBSP – CHILLI POWDER
    SALT TO TASTE.

METHOD :-

1) CLEAN MUTTON THOROUGHLY WITH WATER.ADD ONE TEASPOON MUSTARD OIL, 1/2 TSP TURMERIC POWDER & 1/2 TSP SALT. MIX WELL & MARRINADE FOR 30-45 MINUTES.

2)GRIND HALF OF THE ONION N MAKE PASTE. CLEAN GINGER & GARLIC & MAKE PASTE.

3) HEAT OIL IN A PAN.ADD BAY LEAF,ADD GINGER GARLIC PASTE. SAUTE FOR 2 MINUTES.

4) ADD REST CHOPPED ONION,SAUTE N FRY TILL GOLDEN BROWN.

5) ADD ONION PASTE & SAUTE.

6) ADD SALT,TURMERIC POWDER & CHILLI POWDER. MIX WELL.

7) ADD MUTTON,MIX WELL & COOK ON MEDIUM FLAME.

8)WHEN THE CURRY START RELEASING OIL ADD CHOPPED TOMATOE TO THE MUTTON.

9) COOK MUTTON WELL TILL IT BECOMES SOFT.

10) SPRINKLE GARAM MASALA POWDER ON TOP , BEFORE TAKING IT OUT FROM THE FLAME.

by Ratna Mukherjee

N.B. –

* ONION PASTE IS ADDED TO MAKE THE GRAVY THICK.

*AFTER THE TOMATOE MIXES WELL IN THE GRAVY; MUTTON CAN BE COOKED IN A PRESSURE COOKER TOO TO COOK THE MUTTON FASTER.

[box_info]Maansha Ratna Kassa…by Ratna Mukherjee[/box_info]

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