Mutton curry by chef Zakir

Preview

A simple recipe with very basic ingredients  plus one surprise ingredient , which is used to thicken the gravy. But be advised not to go over with that one ingredient otherwise you will end up making something else other than meat curry.

Ingredients:

Mutton                                                     ½ kg

Oil                                                           ¼  cup

Onion                                                      2 small

Ginger garlic paste                                 2 tbsp

Masoor daal                                           50 gm – washed and soaked for 30 minutes.

Red chili                                                 2tbsp

Jaifel jawatri powder                              1tsp

Salt                                                        per atste

Yogurt                                                   250 gm

Haldi                                                     1tbsp

Zeera powder                                       1tbsp

Fresh coriander                                     ½ bunch - chopped

Method:

·         Heat  oil in pan, add ginger garlic paste and  sauté, don’t give any color.

·         Add meat  and masoor daal  , cook on low heat  till mutton starts to change color and daal begins to loose its shape.

·         Add finely  sliced onions ,red chili powder, zeera powder,Jaifel Jawatri powder , haldi and salt.

·         Mix well and add ½ cup water , turn heat to bit low  and keep cooking. Cook it till  water is dried up  and onion and lentil are almost  mashed up.

·         Add yogurt(beat yogurt well before adding) and cook it further for at least  10 -15 min.

·         Add  1 ½  glass water , as water starts to boil  cover pan and let it cook on low heat.

·         Once meat is tender and gravy is of desired consistency turn heat off, add chopped fresh coriander . Your meat curry is ready to serve.