Ingredients
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1 1/4 cups plain yogurt
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5 tablespoons oil
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1 cup onion, finely chopped
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salt
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1/2 cup fresh coriander leaves, washed and finely chopped
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750 g mutton, washed,cleaned and cut into medium pcs.
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1 teaspoon black pepper, coarsely crushed
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6 green chilies, washed,ends trimmed and finely chopped
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1 medium onion, peeled,washed and finely chopped
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2 inches fresh ginger, peeled,washed and cut in thin long strips
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red chili powder
Instructions
- Prepare the ground paste in your blender/grinder and keep aside.
- Add yogurt to it and mix well.
- Add the mutton pcs.
- to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
- Heat oil in a kadai{wok}.
- Add onions and stir-fry until browned.
- Add the mutton mixture, salt and red chilli powder.
- Mix well.
- Cook on medium-high heat, until the mutton becomes tender and ready to eat.
- In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
- Once cooked, remove the mutton from heat.
- Garnish with the coarsely pounded corriander leaves.
- Serve hot with parathas or naan or kulcha or rotis.
- Enjoy!