Please connect to Internet to continue
Preparation Time : 15
Cook Time : 30
Total Time : 45
Saunf / fennel seeds 1 tsp
Jeera/Cumin Seeds 1 tbsp
Kalonji / Onion Seeds 1/2 tbsp
Methi Dana/ Fenu greek Seeds 1/2 tbsp
Mustard seeds 1/2 tbsp
Dry Red Chilies 3-4 nos
Mutton 500 gms
onion 1 nos
Tomato Pure 2-3 tbsp
Yogurt 1 cups
Ginger Paste 1/2 tbsp
Garlic Paste 1/2 tbsp
Green Chilies (select big ones as we need to stuff them) 3-4 nos
turmeric powder 1/4 tsp
Coriander Powder 1 tsp
Kashmiri chilli powder (for rich colour) 1/4 tsp
Garam Masala 1 tsp
Salt 1 tsp
Lemon juice 1 tbsp
Clean the mutton and boil until three fourths done in a pressure cooker. Add some whole spices like black cardamom, cloves, cinnamon,bay leaves and a little salt. Discard the whole spices after done.
Slit the green chillies and remove the seeds. Take one tbsp of the achari masala and add a little salt and a spoonful of lemon juice.
Stuff the green chillies with it and set aside.
Mix the remaining achari masala with the yogurt.
Heat oil in a pan and saute the onions until translucent.
Tip in the ginger garlic pastes.
Now add the tomato paste along with turmeric powder, chilli powder, coriander powder and a little salt.
Stir in the yogurt with the achari masala.
Continue stirring to avoid it from curdling.
Now add the meat pieces and mix well. If any stock is left you can add a little if needed.Check the salt and add if required. Simmer it until almost done.
Finally at the finishing stage place the stuffed green chillies on top and cover with a lid. Do not stir.
The chillies will be done in 3-4 minutes. They should remain firm and crunchy. Do not over cook them.
Garnish them on the meat while serving.
Please Login to comment