Ingredients /nutrition
- 8 garlic cloves
- 4 slices ginger
- pinch of salt
- 800 g mutton, cut into bite size pieces
- 250 g finely chopped shallots
- 25 curry leaves
- 2 dried red chilies
- 1 tsp mustard seed
- 2 tbsp urad dhal
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 3/4 tbsp thick soy sauce
- 1 tbsp grounded black pepper
- 4 tbsp vegetable oil
- salt and sugar to taste
- water
Methods / instructions
- Combine the first 3 ingredients into a blender or food processor to form a smooth paste.
- Marinate mutton with the paste and set aside for an hour.
- Place mutton in a pot with sufficient water to cover.
- Bring content to boil, reduce heat and simmer gently for 35 minutes.
- Drain mutton and reserve stock for later use.
- Heat up oil and saute shallots, curry leaves, dried chilies, mustard seeds and urad dhal until aromatic.
- Stir until fragrant and add in reserved mutton and remaining ingredients.
- Pour in stock, cover and simmer until meat is tender.
- Serve immediately.
Servings: 4
Authentic Asia Cuisines:
Indian Gourmet | Bengali Food
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