Ingredients:
·
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.
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