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Main Ingredients | Boneless mutton, Salt |
Cuisine | Indo-Chinese |
Course | Main Course Mutton |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Mutton Jalfrezi
- 500 grams Boneless mutton cut into cubes
- to taste Salt
- 1 inch Cinnamon
- 4 Green cardamoms
- 4 Cloves
- 3 tablespoons Oil
- 1 medium Onion sliced
- 1/2 cup Yogurt
- 1 tablespoon Garlic minced
- 4-5 Green chillies roughly chopped
- 1 medium Onion diced
- to taste Salt
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 tablespoon Coriander powder
- 1 medium Green capsicum diced
- 1 medium Tomato diced
- 1 inch Ginger juliennes
- for garnis coriander leaves Finely chopped
Method
- Put mutton in a bowl, add salt, some cinnamon, cardamoms and cloves. Rub them over the meat.
- Put in a pressure cooker along with 2 cups water and pressure cook till half done.
- Heat one tablespoon oil in a non-stick pan, add remaining spices and sliced onion and sauté till brown. Cool and grind with yogurt to smooth paste.
- Heat remaining oil in a another non-stick pan, add garlic, chillies and diced onion and sauté for a minute. Add ground paste and add mutton and cook for 5 minutes.
- Add salt, red chilli powder, turmeric powder, cumin powder and coriander powder and mix well.
- Add capsicum and tomato, ginger juliennes and mix well. Cook on low heat for 5 minutes.
- Serve hot garnished with coriander leaves.
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