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Preparation Time : 30
Cook Time : 30
Total Time : 60
Boneless mutton or bone in about 1 kgs
Chilli Powder 1 1/2 tbsp
Black Pepper Powder 1 tbsp
Salt 100 tbsp
Ginger Garlic Paste 1 tbsp
Garam Masala 1 tbsp
Kababchini powder/ tailed pepper about 1/2 tsp
Oil 3-4 tbsp
Green chillies slit 4-5 nos
Coriander leaves chopped 1/2 cups
Curry leaves 10 nos
Lemon juice 1 tbsp
Wash and cut the meat into bite size pieces.
Marinate the meat with all the masalas and keep aside for 30 mins.
Pressure cook it with minimum water for upto 8 to 10 whistles or more
In a non stick pan or a wok, heat the oil, firstly add the curry leaves and then add mutton to it.
Also add the green chillies and keep stirring it while cooking.
You can cook it for about 4 to 5 minutes and then stop.
Otherwise you can keep stirring it and sauteeing it until the crunchiness you want in the mutton pieces.
I suggest you always keep it to medium crunch so that it is easy to eat. Also reduce the use of hot peppers for the children everytime you make it. Make a separate small portion for the kids to relish it too.
If you are cooking for only the elders, then you can make it more crunchier and crispier as you wish.
Serve it hot with a dash of lemon juice.
A quintessential magic from the kitchens of the Nawabi City Of Hyderabad Deccan. Absolutely yum. You will go ga ga over it.
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