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http://www.sanjeevkapoor.com/PrintRecipe.aspx?RecipeId=5273
Main Ingredient
Mutton
Preparation Time
20-30 minutes
Cooking Time
15-20 minutes
Servings
4
Ingredient
Quantity
Mutton,1/2 cm cubes
500 gram
Salt
to taste
Turmeric powder
1/4 teaspoon
1 teaspoon
1/2 teaspoon
Peppercorns
Coriander seeds
1 teaspoon
Cumin seeds
1 teaspoon
Cinnamon
1 inch peice
Clove
15-01-2013 23:02
Sanjeev Kapoor
2 of 2
http://www.sanjeevkapoor.com/PrintRecipe.aspx?RecipeId=5273
Green cardamom
Olive oil
4 tablespoon
Curry leaves
10
Onion ,chopped
3 medium
Ginger-garlic paste
1 teaspoon
1/2 teaspoon
2 teaspoon
Tomato,chopped
1 large
1/2 tablespoon
METHOD
Pressure cook mutton pieces with two cups of water, salt and turmeric
powder for six whistles. Open the lid when the pressure reduces, drain
and reserve the cooking liquor. Dry roast poppy seeds, fennel seeds,
black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and
green cardamoms. Cool and grind to a fine powder. Heat olive oil in
kadai (wok). Add curry leaves and onions. Saut till the onions are
brown. Add ginger-garlic paste, red chilli powder and half the black
pepper powder and saut for a minute. Add tomato and mutton pieces,
cook on high heat till the tomato is soft. Add salt and the spice
powder and simmer for five minutes. Add the reserved cooking liquor
and one cup of water and bring to a boil. Simmer till all the mutton
pieces get well coated with thick gravy. Add the remaining black
pepper powder and stir well. Garnish with coriander leaves and serve
hot.
15-01-2013 23:02