Preparation For : 4 People | Preparation Time : 1 hour (Approx)
Ingredients
- Maansha (Mutton) -500 gm
- Piaja (Onion) – 350gm
- Sorisga Tela (Mustard Oil)- 70 gm
- Ada (Ginger) -20 gm
- Rasuna(Garlic) – 20 gm
- Teja Patra( Bay Leaf) – 2 pcs
- Aleicha (Small Cardamom)- 2pcs
- Lavanga (Clove) -2 pcs
- Dalchini (Long Cinnamon)- 1 inch
- Sukhila Lanka (Dry Chili) -3-4
- Jeera (Cumin Seed)- 1 tsp
- Dhania (Coriander) – 2 tsp
- Haladi Gunda (Turmeric Powder) – 2 tsp
- Luna (Salt) – as per taste
Preparation : Step wise
- Fry the cumin seed and coriander seed slightly. Make a fine paste of garlic, onion, ginger, cardamom, cinnamon, clove and fried cumin coriander seeds.
- Clean the mutton and wash it. Keep aside.
- Heat oil in a deep pan. Add bay leaf. Add the masala paste, mutton, turmeric and salt to taste, to the pan. Stir well and cover it. Cook it on a low flame.
- Add 1-2 cups of water to it.
- Stirring it time to time till the mutton is well cooked and dry.
- Remove from flame. Serve hot with rice or roti.
Photo Gallery : Recipe Preparation
Health & Additional Cooking Tips
Red meat is rich in proteins. People above 50 should not consume it much.