The Easy recipe for Mutton Curry Mughal Style, decorate with coriander leaves, ginger juliennes and cut green chillies. Savor with Romali Roti.
1 tsp Garam Masala Powder
1/2 tbsp Garlic Chopped
1 cup Yogurt
1 tsp Cumin Powder
1 kg Lean Shoulder of Lamb
1 tsp Coriander Powder
4 Cloves
6 tbsp Oil
8 Green Chillies Chopped
1 1/2 tbsp Ginger Chopped
1 tbsp Coriander Leaves Chopped
1/3 cup Tomatoes Chopped
4 Bay leaves
4 Green Cardamoms
1 tsb Red Chilli Powder
3/4 cup Onions Chopped
1 tsp Turmeric Powder
Salt To Taste
Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
Stir to mix well and leave aside for 120 minutes.
Heat up the oil in a deep wok (kadai).
Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
Mix in the onions and stir fry until golden brown.
Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
Pour out little water if necessary.
Sprinkle garam masala and stir fry for about 2 minutes.
Mix in salt to taste.
Decorate with coriander leaves, ginger juliennes and cut green chillies, according to