Amritsari Meat
This is a lip smacking Mutton dish with all the punjabi masalas blended to perfection...
Serves:
5
Preparation Time:
1 1/2 hour
Cooking Time:
1 hour
Complexity:
Medium
Ingredients:
Mutton - 1kg
Curd half cup
Onions - 4
Tomatoes - 6
Cloves 4
Cinnamon 1 inch piece
Bay leaves 4
Black Cardamom 2
Red chilli powder - 1 tbsp
Turmeric powder – ½ tablespoon
Coriander Powder - 1 tbsp
Meat masala - 2 tbsp
Ginger Garlic Paste - 1tbsp
Green Chillies - 2
Salt to taste
Oil - 1 cup
Fresh Coriander leaves
Kasuri Methi - 2 tbsp
Directions:
Grind tomatoes, onions, ginger garlic paste, green chillies in the grinder.
In a cooker add oil and then add the whole garam masalas. As they release their aroma, pour the grounded masala puree.. Cook till the water dries off,
Now add the washed mutton add all the dry masala powder along with salt to taste, cook it while stirring in between till it leaves the oil on the sides of the cooker.
Add the curd and cook again thoroughly in the punjabi style we say "bhoono"(Stirring on low flame), till it leaves oil thoroughly and if you feel that it is sticking to the base, you can add very little water. keep stirring ..
After it is done add water approx 2 regular glasses, close the cooker and give 2 whistles on full flame and 2 on slow flame , after that open the lid and check whether the mutton is cooked.
Then let the curry be thick on full flame. Add kasuri methi and fresh coriander leaves while serving.
Footnotes:
The more you bhoono the tastier it is.
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