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Friday, 11 November 2016

Lahori Mutton Curry


         Here is a delicious weekend lunch / dinner menu of Lahori Mutton Curry that is perfect with any type of Indian bread or rice. This is a very popular Pakistani recipe very much served now-a-days in most of the restaurants. Now you can very well prepare it in your kitchen by following an easy step by step method with pictures.










  • 500 gms mutton with bones, cut into desired size
  • salt to taste
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. raw papaya paste
  • 1 tbsp. coriander-cumin powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 2 tbsp. oil
  • 1" cinnamon stick
  • 3 green cardamoms
  • 6 cloves
  • 1 tsp. garlic, chopped
  • 2 onions, chopped
  • 1 tomato, chopped
  • 1 tsp. tomato paste
  • 1 tbsp. fried cashew powder / paste
  • 1 tbsp. fried onion powder / paste
  • 1/2 cup yoghurt
  • 1-2 tsp. ghee
  • 1/2 tsp. garam masala powder
  • 1 tsp. crushed kasuri methi (dry mint leaves)
  • pinch of nutmeg powder
  • pinch of mace powder
  • 3 whole dry red chilies
  • few onion rings to garnish (opt)





          Marinate the mutton with 1/2 tsp. salt, ginger-garlic paste, raw papaya paste, turmeric powder, red chili powder, turmeric powder and coriander-cumin powder overnight.

          Heat oil in a pan and temper with cinnamon, cardamoms and cloves. Saute for a few seconds. Then add the garlic ad fry till light brown.

         Now add the onion and continue to fry till light golden in colour. Add the tomatoes and the tomato paste. Saute well till it is mashed.

          Add the marinated mutton, cashew powder, fried onion powder, yoghurt and ghee one after the other. Mix everything well and cook on a medium flame till the moisture evaporates.

         Add 1/2 cup water and remaining salt to taste. Pressure cook for 20-25 minutes on a low flame after the first whistle. 

          When done, add the whole dry red chilies, garam masala powder, mace powder, nutmeg powder and kasuri methi. Mix well and bring it to boil. Switch off the flame.

          Cover for 5-10 minutes. Garnish with onion rings and serve with plain steamed rice, plain Biryani, jeera rice, pulao, tandori roti, rumali roti, naan or just plain chapatti.




Note-
1. I have kept the oil and ghee to a minimum. But if preferred, you can increase it according to your preference.






                     Marinate the mutton with 1/2 tsp. salt, ginger-garlic paste, raw papaya
                     paste, turmeric powder, red chili powder, turmeric powder and coriander-
                     cumin powder overnight.



                   Heat oil in a pan and temper with cinnamon, cardamoms and cloves. Saute
                   for a few seconds. 



                               Then add the garlic ad fry till light brown.



                            Now add the onion and continue to fry till light golden in colour. 



                         Add the tomatoes and the tomato paste. Saute well till it is mashed.



                               Add the marinated mutton, 



                               cashew powder, fried onion powder, 




                                yoghurt and 



                      ghee one after the other. Mix everything well and cook on a medium flame
                      till the moisture evaporates.



                              Add 1/2 cup water and remaining salt to taste. 



                         Pressure cook for 20-25 minutes on a low flame after the first whistle. 



                               When done,



                    add the whole dry red chilies, garam masala powder, mace powder, nutmeg
                    powder and kasuri methi. Mix well and bring it to boil. Switch off the flame.



                     Garnish with onion rings and serve with plain steamed rice, plain Biryani,
                     jeera rice, pulao, tandori roti, rumali roti, naan or just plain chapatti.









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