New Update
| Main ingredients | Bonesless lamb, Raw mango, Dried mango powder, Yogurt, Ginger paste, Turmeric powder, Mustard seeds, Cloves, Cinnamon, Curry leaves, Onions, Coriander powder, Red chilli powder, Fresh coriander leaves |
| Cuisine | South Indian |
| Course | Main course mutton |
| Prep time | 1-1.25 hours |
| Cook time | 55-60 minutes |
| Serve | 4 |
| Taste | Tandy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 medium raw mango, peeled and chopped
- 600 grams boneless lamb or mutton, 1 inch pieces
- Salt to taste
- 1 teaspoon dried mango powder (amchur)
- ¾ cup yogurt
- 1 tablespoon ginger paste
- ½ teaspoon turmeric powder
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- 4-5 cloves
- 1 inch cinnamon
- 8-10 curry leaves
- 3 large onions, grated
- 1 tablespoon coriander powder
- 1 tablespoon red chilli powder
- Chopped fresh coriander leaves for garnish
- Paranthe to serve
Method
- Take the mutton pieces in a bowl, add salt, dried mango powder, yogurt, ginger paste and turmeric powder, mix well and let it marinate for 1 hour, preferably in the refrigerator.
- Heat oil in a kadai, add mustard seeds, cloves, cinnamon and curry leaves, mix and let the seeds splutter. Add onions, mix and sauté till onions are translucent.
- Add marinated meat pieces, mix well and cook on high heat for 3-4 minutes, stirring continuously.
- Add coriander powder, red chilli powder and raw mango pieces, mix and cook for 1-2 minutes. Add 2 cups of water, mix well and bring the mixture to a boil. Reduce heat to low, cover the pan and let it cook for 40-45 minutes or till mutton is done.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot with paranthe.
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