RAHRA MUTTON

Onion                   250 G                             

Ginger paste     25 G

Garlic paste     25 G

Tomato              250 G                            

Cashewnuts      60 G  

Mutton curry cut 500g                         

Corainder Fresh  15 G  

Green chillies     30 G  

Magaz                       60 G

Salt                    To taste                 

Oil                            80 G  

Mutton mince   100 G                          

Cumin powder  1tbsp                       

Red chilli powder   2 tbsp             

Turmeric  powder   1 tbsp                                                                                        

Corainder powder  2 tbsp                                                                                        

Garam masala pwd  1 tbsp                                                                                        

Green Cardomom  10 G   

Black Cardomom   10 G

Cinamon                      10 G  

Bay leaf                      10  G

Curd                             50 G  

PROCEDURE

1)    Boil Cashewnut and magaz. Blend it to fine paste.

2)    Chop onion and tomatoes

3)    Heat oil in handi, add whole garam masala and allow to crackle.

4)    Add chop onion and cook till it turns into golden brown color.

5)    Add ginger garlic paste and sauté for while.

6)    Add powdered masalas and cook it for while.

7)    Add chop tomatoes cook till tomatoes gets mashed. Add mutton curry cut and cook

8)    Add mutton mince and adjust seasoning.

9)    Add Kaju and magaz paste and cook. Add whisked curd into the gravy.

Garnish dish with chop coriander or julienne of ginger.