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This is mutton cooked with spices generally used for making pickles. Hence the name. It gives out a distinct flavour. The origin of it lies in the Awadhi cuisine. Stuffed green chilies are sometimes added to the curry in the cooking process, which is purely optional. It is cooked in mustard oil to bring out the true traditional flavour. This yummy mutton curry can be prepared either dry or with gravy and can be relished with rice, chapati, naan or paratha.
Dry roast the ingredients starting from the cumin seeds to dry red chillies. Cool and grind to a fine powder. Keep aside.
Heat oil in a pan and stir fry the onions till light brown. Add the ginger-garlic paste and saute well followed by the chopped tomatoes. Fry till oil separates from the sides of the pan.
Add the ground masala and stir for a minute. Add the mutton and saute for a while on low heat till well browned.
Add the salt, turmeric powder and a cup of water. Pressure cook for 20-25 minutes on low flame after the first whistle.
Serve, garnished with coriander leaves. Best had with naan/parathas. Can also be had with Biryani or plain fried rice.
SERVING: 4
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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