Name: Kulfa Mutton recipe by Nandini Rathore at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 5
Ingredients: 1/2 kg kulfa or purslane; 1/2 kg goat meat; 2 middle sized tomatoes, chopped; 2 middle sized onions, chopped; 2 giant sized garlic pods, chopped; Ginger powder 1 tsp; Coriander powder 2 tsp; Turmeric powder 2 tsp; Red chillies powdered 2 tsp; 2 green chillies; Garam masala 2 tsp; Salt to taste; Mustard oil 1 cup

Ingredients Serving: 5

1/2 kg kulfa or purslane
1/2 kg goat meat
2 middle sized tomatoes, chopped
2 middle sized onions, chopped
2 giant sized garlic pods, chopped
Ginger powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 2 tsp
Red chillies powdered 2 tsp
2 green chillies
Garam masala 2 tsp
Salt to taste
Mustard oil 1 cup

Instructions

Heat 1 tbsp oil in a kadai and fry 2-3 cloves of garlic till they become light brown in colour.
Add the cleaned and chopped purslane leaves to it. Cover and cook for 10 minutes.
In a separate pan, heat the remaining oil, then fry the onions and garlic till they become golden brown in colour. Then add the washed meat and roast on a simmer.
As the meat turns a little brown, add in the dry masalas, tomatoes and cook for 10 minutes. Add water if you need to roast the spices.
Now add 3 cups of water and cook it for 30 mins.
Finally add the already cooked purslane into this cooked mutton and let it cook with the kulfa for 15 minutes more on a simmering heat.
Kulga mutton is ready to be relished with chapatis or cooked plain saffron rice.

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