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MUTTON ACHARI

  • 4servings
  • 25minutes

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Source: www.vahrehvah.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B12, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. cloves

  3. 5 coriander leaves chopped

  4. cup 1/2 cumin seeds

  5. tsp 1/2 fennel seeds

  6. tsp 1 fenugreek seeds

  7. tsp 1/2 garlic chopped

  8. tbsp 1 ginger chopped

  9. tbsp 2 mustard oil

  10. tbsp 7 mustard seeds

  11. tsp 1 mutton

  12. grams 800 onion seeds

  13. tsp 1 onions

  14. 4 red chilli powder

  15. tsp 1 red chillies

  16. 8 salt

  17. to taste tomatoes

  18. number

  19. 4 turmeric powder

  20. tsp 1

Instructions Jump to Ingredients ↑

  1. Wash and cut the mutton into 11/2" cubes.

  2. Take off and cut the onions.

  3. Cut the tomatoes.

  4. Roast the whole spices separately and grind everything coarsely.

  5. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.

  6. Mix in the cut ginger-garlic.

  7. Mix well.

  8. Mix in coarsely ground masala powder.

  9. Stir fry for half a minute, stirring all the time.

  10. Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.

  11. Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.

  12. Stir fry till oil leaves the masala.

  13. Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.

  14. Stir fry till the mutton is fully done.

  15. Adjust the flavor and serve hot decorated with coriander leaves.

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