This Rajasthani style rustic dish used to be prepared by the hunters with a minimum of spices. Only salt, ghee (clarified butter) and lots of red chilies went into preparing this simple recipe. So here comes my version.
I have used olive oil instead, and very little of ghee. It is a fiery mutton curry, and cooked almost in a pickled form. It is relished with either rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.
- 500 gms. mutton on bones
- 1/2 cup olive oil
- 1 tbsp. ghee
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- salt to taste
- 15 dry red chilies, broken
- 4-5 garlic cloves, sliced
- 1" ginger, chopped
- 1 tbsp. kashmiri red chilies
- 1 tbsp. tomato paste
- 1 tbsp. lime juice.
Heat oil and ghee. Temper with the whole garam masala. Saute for a few seconds. Add the mutton and fry on a low flame till lightly browned.
Add the garlic, ginger, red chilies and salt. Mix well. Cover and simmer on a very low flame for almost 90 minutes or till done.
Keep sprinkling water at intervals. When almost done add the red chili powder and tomato paste mixed with 1 tbsp. water.
Give it a stir and continue to simmer for another 4-5 minutes. Add lime juice to the end product and serve with either chapatis or rice.
Heat oil & ghee. Temper with whole garam masala. Sauté for few seconds.
Add mutton & fry on a low flame till lightly browned.
Add garlic, ginger, red chilies & salt. Mix well.
Cover & simmer on very low flame for almost 90 minutes or till done.
Keep sprinkling water at intervals.
When almost done, add red chili powder & tomato paste mixed with 1 tbsp.
water.
Add lime juice to the end product & serve with either chapatis or rice.
