Monday, March 16, 2015

VEGETARIAN MUTTON WITH CHICKPEAS CURRY



A:
½ packet vegetarian mutton
( Deep fried, soaked in water for 20 minutes.
Squeezed out water & keep aside )
2 medium size potatoes
( boiled, removed skin & cut )
Chickpea cooked ( small bowl )

B:
½ tsp mustard seeds
1 cinnamon stick
2 star anise
1 stalk lemon grass ( white part, cut )
1 stalk curry leaves

C:
1 onion chopped
1 tbsp ginger & garlic paste
2 green chilies cut
1 tomato cut

D:
1 tbsp chili powder
2 tbsp meat curry powder
1 tsp kurmah powde
½ tsp turmeric powder
Salt to taste

E:
Oil for cooking
½ cup water
1 cup coconut milk
¼ tsp garam masala
Coriander leaves chopped

METHOD:

Heat up oil, add mustard seeds.

Once mustard seeds pop up
add cinnamon, star anise, lemon 
grass & curry leaves.

Add onion sauté till soft brown, add
ginger & garlic paste stir for seconds.

Add chilies, tomato stir till soft.

In that add “D” & stir till oil separates.

Add ¼ cup water stir for few second.

Add potatoes, chickpeas, mutton
remainder water.

Mix well, cover & cook for few minutes.

Add coconut milk, garam masala.

Once curry start to boil, sprinkle
coriander leaves & remove from fire.

Serve with rice or breads.


  

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