Masala Mutton
Masala Mutton
December is prime pickling time for us. And as I share with friends/store away the freshly made gobi-gajar-shalgam achar,I save some of the masala-comprising of garlic-ginger-red chillies-salt-jaggery and vinegar.Add to it the requisite amount of mutton, adequate water, and slow cook for a couple of hours.Out come-a delicious mutton curry which we enjoy with tandoori rotis and fresh pyaz ka salad!
For those who do not make the pickle:
Sauté 4 tablespoons each of minced garlic and grated ginger in hot mustard oil.
Add about 500 grams mutton, salt, red chilli powder.Cover with enough water to cook (covered) for a couple of hours .You may pressure cook if you want to hasten the process,
Add a tablespoon of crushed jaggery and a tablespoon of vinegar.Simmer and cook till jaggery is incorporated in the gravy.
Enjoy!!
Add about 500 grams mutton, salt, red chilli powder.Cover with enough water to cook (covered) for a couple of hours .You may pressure cook if you want to hasten the process,
Add a tablespoon of crushed jaggery and a tablespoon of vinegar.Simmer and cook till jaggery is incorporated in the gravy.
Enjoy!!
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