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Friday, 29 April 2016

Lemony Rajma Mutton Masala


           For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version?  I tried it for the first time and it turned out simply yummy. And to make it more aromatic, drop in some kaffir lime leaves for a refreshing lemony flavour. 

          Enjoy it with plain rice, jeera rice, pulao, Khushka Biryani, naan, tandori roti or chapatti. I am sure it will go very well with appam, dosa or idiyappam too. Please check for a step by step method with pictures to prepare it.





  • 1 cup rajma, soaked overnight
  • 300 gms. mutton on bones, cubed
  • few kaffir lime leaves
  • 1 potato, boiled & cubed
  • 2-3 tbsp. oil
  • 1" cinnamon
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1-2 dry red chilies
  • 1-2 bay leaves
  • 1 onion, chopped
  • 1-2 fresh red chilies, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. red chili powder or to taste
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee






          Pressure cook the mutton in one cup water and the kaffir lime leaves for 20 minutes on a low flame after the first whistle. When done, discard the lime leaves and keep aside.

          Pressure cook the soaked rajma too in 2 cups water for 5 minutes on a low flame after the fist whistle. Keep aside.

          Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.

          Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.

         Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame. 

         When done, add ghee and give it a mix. Serve as a side dish with plain steamed rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapattis.





                 Pressure cook the mutton in one cup water and the kaffir lime leaves for 20 
                 minutes on a low flame after the first whistle. 




                                When done, discard the lime leaves and keep aside.




                               Heat oil in a pan and fry the potatoes lightly.




                Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry 
                 red chili. Saute for a few seconds.




                               Add the onion and fresh red chilies. Fry till light brown. 




              Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4
               cup water. Fry till the oil separates. 





                Add the fried potatoes, boiled mutton & boiled rajma. Adjust water accordingly. 




                               Cover and simmer for 4-5 minutes on a medium flame. 



                 When done, add ghee and give it a mix. Serve as a side dish with plain steamed 
                 rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapattis.














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