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Ingredients:
Goat (tender/kochi meat) - 1 kg cut into medium-sized cubes
Ginger - 1 tbsp, freshly ground into paste
Garlic - 1 tbsp, grated
Potatoes - 4-5 medium sized, peeled and cut into halves
Onions - 2-3 medium sized, sliced thinly
Green chillies - 4-6, cut into half length-wise
Tomatoes - 2-3 medium sized, sliced
Chilli powder - 2 tsp
Coriander powder - 3 tsp
Cumin powder - 1 tsp
Cinnamon - 1 inch stick
Green cardamom/ elaichi - 3 pods
Cloves - 3 pieces
Salt - To taste
Oil - 1 tbsp
Ghee - 1 tbsp
Garam masala powder - 1 pinch
Chopped coriander/cilantro/dhania - 1 tbsp
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Cooking procedure:
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In a kadhai, pour the oil and ghee and heat until smoking. Add the whole garam masala (cardamom, cloves, and cinnamon) and wait till they sputter (15-20 sec on a high flame).
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Add the onions, followed by the ginger and garlic. Stir frequently and fry until the onions turn light brown in color (2-3 minutes).
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Add the meat pieces and mix in with the masala. Fry for 7-9 minutes. Add the chilli, coriander, and cumin powders, and fry for 3 minutes. Add 1 tbsp water if required.
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Add the potatoes, and fry for 4-5 minutes until the oil leaves the masala.
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Add the tomatoes and fry until the pieces blend into the masala.
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Pour warm water to cover the meat and potatoes, cover and cook for 30 minutes or so until meat is tender. If cooking in a pressure pan, cover the pan and pressure cook for 2-3 whistles depending on quality of the mutton.
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When the mutton is done, uncover the pan and add 1 pinch of garam masala powder and 1tbsp of finely chopped coriander/cilantro/dhania. Remove from the fire and serve hot with hot rice and lemon slices.
Serving Suggestions:
Serve hot with plain white rice.
The alltime Bengali favorite for sunday lunch....
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