Ingredients:
Mutton: 1 kg
Garlic paste: 2 tbsp
Ginger paste: 1 ½ tbsp
Dry red chillies whole: 5-6, or to taste.
Yougurt: 1 cup
Almonds: 1 cup (un-skinned)
Cardamom/cinnamon/cloves: 1tbsp (ground)
Black pepper: 3-4 (ground)
Milk: 1 cup
Ghee/oil: 150-200 gms( I used ghee!!)
Kewra water: 1 tsp
Method:
Marinade the meat with yogurt and ginger garlic paste preferably overnight.
Blend the almonds and the hot spices (excluding chillies) in milk & make a smooth and creamy paste.
In a pan heat the oil/ghee and add the chillies.
Add the marinated meat and cook till ¾ done.
Add the creamy spice mix and cook on low heat till the gravy looks rich brown and gives out tha typical badam-i aroma.
Add the Kewra water.
Serve with Paratha or Nan.
Mutton: 1 kg
Garlic paste: 2 tbsp
Ginger paste: 1 ½ tbsp
Dry red chillies whole: 5-6, or to taste.
Yougurt: 1 cup
Almonds: 1 cup (un-skinned)
Cardamom/cinnamon/cloves: 1tbsp (ground)
Black pepper: 3-4 (ground)
Milk: 1 cup
Ghee/oil: 150-200 gms( I used ghee!!)
Kewra water: 1 tsp
Method:
Marinade the meat with yogurt and ginger garlic paste preferably overnight.
Blend the almonds and the hot spices (excluding chillies) in milk & make a smooth and creamy paste.
In a pan heat the oil/ghee and add the chillies.
Add the marinated meat and cook till ¾ done.
Add the creamy spice mix and cook on low heat till the gravy looks rich brown and gives out tha typical badam-i aroma.
Add the Kewra water.
Serve with Paratha or Nan.
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