Boneless mutton garnished with yogurt cheese- filled bouchee.
Serves : 4
Time required – 40 minutes plus marinating time
Ingredients
Shoulder of kid/ lamb, deboned and cut into 4 cm cubes- 1kg
Desi ghee ( clarified butter ) – 75 g
Coriander seeds – 15 g, coarsely powdered
Coriander leaves , chopped – 7 g
For the marinade
2 ½ cups ( 625 ml ) curd, whisked
5 oo g onions, sliced
60 g ginger, julienned
45 g garlic, chopped fine
10 green cardamom
5 cloves
4 cm cinnamon
12 black peppercorns
2 teaspoon ( 10 g ) Kashmirideghimirch powder
Salt to taste
Method
Mix all the ingredients for the marinate in a large bowl, evenly rub meat cubes with this marinade and keep aside for two hours.
Heat ghee in a pan , add coriander seeds and stir over medium heat until they begin to pop. Add the meat, along with the marinade, increase the heat and stir- fry until the liquid comes to a boil. Lower the heat, cover and simmer, stirring at regular intervals, until the meat is almost cooked. Uncover, increase to medium heat, and stir- fry until specks of fat appear on the surface, the meat is cooked and the gravy is of ketchup consistency. Remove and adjust the seasoning.
Remove to a serving dish, garnish with coriander leaves and serve with bread of your choice.
Nutritive value of each serving – 678.0 Kcal
Time required – 40 minutes plus marinating time
Ingredients
Desi ghee ( clarified butter ) – 75 g
Coriander seeds – 15 g, coarsely powdered
Coriander leaves , chopped – 7 g
For the marinade
2 ½ cups ( 625 ml ) curd, whisked
5 oo g onions, sliced
60 g ginger, julienned
45 g garlic, chopped fine
10 green cardamom
5 cloves
4 cm cinnamon
12 black peppercorns
2 teaspoon ( 10 g ) Kashmirideghimirch powder
Salt to taste
Heat ghee in a pan , add coriander seeds and stir over medium heat until they begin to pop. Add the meat, along with the marinade, increase the heat and stir- fry until the liquid comes to a boil. Lower the heat, cover and simmer, stirring at regular intervals, until the meat is almost cooked. Uncover, increase to medium heat, and stir- fry until specks of fat appear on the surface, the meat is cooked and the gravy is of ketchup consistency. Remove and adjust the seasoning.
Remove to a serving dish, garnish with coriander leaves and serve with bread of your choice.