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Preparation Time : 10
Cook Time : 30
Total Time : 40
Wash Mutton Pieces and set aside. Peel and slice onion. Wash and chop Coriander and Pudina/Mint leaves. Peel Ginger and Garlic
Heat oil in a Kadai. Add Jeera and roast until it splutters. Add Fennel Seeds and roast it. Add onion and roast until it is glossy. Add Ginger garlic and green chillies and roast it. Add black pepper and roast it. Add Mint/Pudina and coriander leaves and roast it.
Cool down the mixture add the cashews and grind it. Now the Green paste is ready.
Add the green paste in a cooker. Add the mutton pieces into the green paste. Add 1/2 cup of water. Cook for 5 whistles in cooker. First whistle in high flame and remaining 4 in low flame. After 5 whistles let the pressure come down on its own.
Heat oil in a kadai. Add all the contents in section to tamper and roast them (Roast Jeera, Fennel Seeds and dry redchillies). Add this mixture on top of the cooked gravy. Green Mutton ready to serve.
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