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| Main Ingredients | Mutton, Naga Chillies, Tinned Bamboo Shoot |
| Cuisine | Nagaland |
| Course | Main Course - Mutton |
| Prep time | 10-15 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non- Vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone
- 2 dried Naga chillies, chopped
- 2 tablespoons oil
- Salt to taste
- 2 medium onions, finely chopped
- 2 tablespoons ginger garlic paste
- 2 teaspoons red chilli powder
- 100 grams tinned bamboo shoots
- 3 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
Method
- Heat oil in a pressure cooker; add mutton and sauté for 2-3 minutes on high heat. Add salt and mix well.
- Add chopped onion and sauté for a minute.
- Add ginger garlic paste and sauté for 2-3. Add naga chillies, red chilli powder, 2 cups water and mix well.
- Close the lid and pressure cook for 4-5whistles on medium flame. Open the lid once the pressure settles completely.
- Place the pressure cooker back on flame, add bamboo shoots and mix well.
- Once the gravy comes to a boil, add coriander and mix well.
- Transfer in a serving bowl, garnish with coriander sprig and serve hot.
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