Wednesday, 6 April 2016

Recipe of Mutton Do-Pianga


 Ingredients:

·       Boneless Mutton – 1kg
·       Garlic – 8-10 cloves
·       Chopped onion – 450g
·       Ginger Paste – 2tbsp,
·       Onion paste - 4 tbsp
·       Chilli powder – 1tbsp
·       Turmeric powder – ½ tbsp
·       Garam masala – 4 pieces each(green cardamom and cloves)
·       Cinnamon – 2 inch
·       Jaifal (Nutmeg) powder  – ¼ tbsp
·       Javitri (Mace) powder – ¼ tbsp
·       Curd – 150g
·       Sugar to taste
·       Ghee
·       Oil
·       Salt to taste

Method:

Take a bowl and mix ginger paste, salt, turmeric and chilli powder with the curd and mix it well. Next put the mutton pieces in it. Marinate carefully and keep it for one hour in room temperature. Heat a wok with ghee in it. Now fry half of the chopped onion till it becomes golden brown and keep aside. Now take another wok and heat oil and rest of ghee, saute the bay-leaf and whole garam masala. Add garlic paste, rest of the chopped and paste onion. Fry for few seconds. Sense the aroma to come out from the spices and add the marinated mutton. Stir it for 8 to 10 minutes and pour some water for boiling and cover it. Cook till the mutton is fully boiled and become soft. Watch over the mutton, when the excess water is soaked; add jaifal and javitri powder over it. Your Mutton-do-Pianga is ready to serve. Serve it with hot boiled rice or roti.
·       For more exiting dishes please visit heselerestora.blogspot.in
·       Ritu’s Kitchen thanking you for visiting heselerestora.








No comments:

Post a Comment