ROSE
12-29-2011, 07:20 PM
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Mutton Chops In Garam Masala
1 Kg mutton chops,trimmed
8 medium onions chopped
4 tomatoes chopped
2 potatoes peeled, halved (optional)
2 cups curd beaten well
1 tbsp chilli powder (less or more as per taste)
1 tsp aniseed (saunf)
1 tsp poppy seeds (khus khus)
1 tsp coriander seeds
1 tsp cummin seeds (jeera)
2 tsp ginger/garlic paste
1 tsp green chilli paste
8 cardamoms (small elaichi)
8 cloves
9 peppercorns
Chopped coriander leaves for garnishing
1/4 cup oil/ghee
Salt to to taste
1 tbsp garam masala powder
1 tsp turmeric powder
1 tbsp sugar
Add curd, ginger/garlic paste, chilli powder, turmeric, salt, sugar and garam masala to mutton chops. Marinate for minimum 1/2 hour.
Heat 2 tbsp. oil. Add all spices. Brown. Add onions, brown.
Add tomatoes and cook till oil shows. Cool and liquidise (optional).
Heat remaining oil in pressure cooker and add the chops.
Fry till oil seperates from spices.
Add Oniontomato mixture, potatoes and one cup HOT water. Check salt.
Bring to pressure and cook for 15 to 20 minutes. Cool.
Pour in serving dish and garnish with coriander leaves (finely chopped). Serve with hot chapatis/phulkas/brown rice.
For light gravy more water may be used.
Mutton Chops In Garam Masala
1 Kg mutton chops,trimmed
8 medium onions chopped
4 tomatoes chopped
2 potatoes peeled, halved (optional)
2 cups curd beaten well
1 tbsp chilli powder (less or more as per taste)
1 tsp aniseed (saunf)
1 tsp poppy seeds (khus khus)
1 tsp coriander seeds
1 tsp cummin seeds (jeera)
2 tsp ginger/garlic paste
1 tsp green chilli paste
8 cardamoms (small elaichi)
8 cloves
9 peppercorns
Chopped coriander leaves for garnishing
1/4 cup oil/ghee
Salt to to taste
1 tbsp garam masala powder
1 tsp turmeric powder
1 tbsp sugar
Add curd, ginger/garlic paste, chilli powder, turmeric, salt, sugar and garam masala to mutton chops. Marinate for minimum 1/2 hour.
Heat 2 tbsp. oil. Add all spices. Brown. Add onions, brown.
Add tomatoes and cook till oil shows. Cool and liquidise (optional).
Heat remaining oil in pressure cooker and add the chops.
Fry till oil seperates from spices.
Add Oniontomato mixture, potatoes and one cup HOT water. Check salt.
Bring to pressure and cook for 15 to 20 minutes. Cool.
Pour in serving dish and garnish with coriander leaves (finely chopped). Serve with hot chapatis/phulkas/brown rice.
For light gravy more water may be used.