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Monday, 30 October 2017

Ginger Mutton Angara

          Try this yummy home style cardamom flavoured mutton curry with some smoky flavour. It will immediately transfer your dish to the next level. I gave this angara effect with some live charcoal. 

           So this particular dish is apt to be served and enjoyed during any special occasion with family and friends. Do enjoy this simple dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.

  • 400 gms mutton with bones
  • 3 tbsp. oil
  • 2" ginger, chopped
  • 1-2 garlic cloves
  • 1 small onion, chopped 
  • 1-2 green chilies
  • handful of coriander stems
  • 1/2 cup fried cashews
  • 1 tsp. lime juice
  • 1 small coal
  • 2 cloves
  • 1 tsp. ghee
  • 1 green cardamom
  • 1 tsp. ginger julienne
  • 1 tbsp. coriander leaves, chopped

          Pressure cook the mutton in 1 cup water for 20-25 minutes after the first whistle. Separate the stock from the mutton.

          Heat 1 tbsp. oil and saute the ginger, garlic, onion and chilies till light brown. Keep aside to cool down. 

          Then grind along with coriander stems and cashews to a fine paste by adding some water. Add salt and lime juice. Mix well.

          Heat remaining oil and fry the mutton till light brown. Add the ginger paste and fry on a medium flame till it is well blended with the mutton.

         Now add the stock. Cover and simmer till the gravy thickens and the oil separates. Switch off the flame. Transfer to a serving dish.

          Now arrange a small steel bowl in the centre of the serving dish over the mutton gravy and place a live charcoal in it along with the cloves and cardamom. 

          Pour the ghee over it and close with a lid for 5 minutes. Remove the lid after that and serve, garnished with ginger julienne and coriander leaves.


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