Showing posts with label Punjabi. Show all posts
Showing posts with label Punjabi. Show all posts

Sep 26, 2016

Chikar Chole (Curried Chickpeas)

Chikar Chole Curried Chickpeas chana, chickpeas, gabanzo, beans, lahore, punjabi, easy, recipe, dal, legumes, spicy, curry,

From the city of Lahore comes this classic dish. Chikar means mud and chole means chickpeas. The unique name of this recipe describes the chickpeas submerged in the rich golden gravy like pebbles in mud. Traditionally, this dish is served for breakfast with fried breads like bhatura and puri. But this dish is so hearty it's perfect for an Autumn lunch or simple supper served with rice, any type of roti, or just a loaf of crusty French bread. 


Interestingly, this dish does not get it's yellow color from turmeric as many Desi dishes do. The chickpeas are simmered with aromatic spices until so tender they crumble giving the gravy it's distinctive golden color. This dish packs a lot of spicy flavor but not much heat. A little yogurt, dry ginger, and an optional squeeze of lime/nimbu do give it a bit of a zesty tang though!

Ingredients:
1&1/2 C dried chickpeas/chole (or two 15 ounce cans of chickpeas)
3 TBS cooking oil
1 tsp cumin seeds/jeera
1 tsp ajwain seeds/carom
7 black peppercorns/kali mirch, coarsely ground
1 tsp fenugreek/methi seeds
3 cloves/laung
3 green cardamoms/elaichi, bruised with mortar and pestle
2 cassia leaves/tej patta
2 inch piece of cassia bark/dalchini (or cinnamon stick)
Lime/Nimbu wedges and cilantro for garnish
Grind until smooth paste or chop finely for base:
3 onions, chopped roughly
2 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
Grind until smooth paste for masala:
1/2 C tomatoes, chopped
1/4 C yogurt/dahi
1 TBS cumin/jeera, ground
2 tsp coriander/dhania, ground
1 tsp fennel/saunf, ground
1 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1/2 tsp dry ginger/soonth

Here's what to do:
1) Soak chickpeas for at least 2 hours up to overnight in 6 cups water with 1 teaspoonful of salt. If using canned chickpeas skip to step 2. If using pressure cooker add enough water to cover the chickpeas by 2 inches plus 1 tsp salt. Seal pressure cooker and allow to steam for 30 minutes or until chickpeas are tender. If using stockpot on stove add enough water to cover chickpeas by 3 inches and 1 tsp salt, boil until tender adding water as needed.


2) Grind onions, garlic, and ginger to smooth paste or chop finely and mix together. Set aside. Grind all ingredients listed for masala to smooth paste and set aside. In a deep, heavy bottom skillet or kadhai heat oil. Fry onion mixture with 1 tsp salt until just beginning to brown. Stir frequently. This should take about 7-8 minutes. Add cumin seeds, ajwain seeds, black peppercorns, fenugreek seeds, cloves, green cardamoms, cassia bark, and cassia leaves and fry for 2 minutes.


3) Add ground masala mixture to fried onion mixture in pan. Stir well and allow to simmer for 5 minutes. If mixture begins to stick or scorch add 1/4 cup water, stir well, and reduce heat.


4) Add fried spice mixture to the cooked chickpeas and stir well. If using canned chickpeas you may need to add 2 to 3 cups of water. Canned chickpeas are a bit underdone for this dish so you may have to simmer them for 5 to 10 minutes longer to get them to the proper tenderness.


5) Allow mixture to simmer uncovered for at least 15 minutes. Mash a few of the chickpeas against the side of the pot with a wooden spoon or you can use an immersion blender for a few seconds in the mixture. The chickpeas need to be cooked until so tender they start to crumble making the sauce thick and "muddy." Salt to taste and serve sprinkled with chopped cilantro and garnished with lime wedges.


Sep 7, 2016

Punjabi Dhaba Style Egg Curry

Punjabi Dhaba Style Egg Curry eggs, anda, tomato, curry, boiled, non veg, easy, recipe, indian, curry, spicy, simple,

Punjab is a region in northern India and a dhaba is a typical inexpensive roadside restaurant you'll see all over South Asia. This egg curry is a great example of the simple and delicious food you'll find served at any traditional dhaba. A boldly spiced tomato and onion sauce tops crispy fried eggs in this traditional dish. So easy to make and pairs perfectly with rice, rotis, or parathas for a fantastic Fall lunch or dinner!

Punjabi Dhaba Style Egg Curry anda, tomato, curry, boiled, non veg, easy, recipe, indian, curry, spicy, simple

As I've said before, Nepali eggs are just incredible. Look at those beauties in the photo above! Those would be like grade AAA super jumbo premium eggs in the US. I don't normally even care for eggs that much but these buttery, saffron yolked Nepali eggs are something else. We get them so fresh they're still warm here in Nepal but older eggs work better for this dish. Yes, fresh eggs stick to their shell and don't make for smooth hard boiled eggs when peeled. Frying the hard boiled eggs gives them more texture and extra flavor. If you don't have time to fry the hard boiled eggs or don't wish to, just score them shallowly with a knife so they'll soak up some of that spicy sauce.

Ingredients:
5-6 hard boiled eggs, shelled
3 TBS cooking oil or ghee
3/4 C onions, sliced thinly into half moons
1 cassia leaf/tej patta
1&1/2 inch piece cassia bark/dalchini (or cinnamon stick)
2 tsp garlic/lahsun paste
2 tsp ginger/adrak/paste
1 tsp salt
2 tsp kasoori methi/dried fenugreek leaves
Grind until smooth for masala:
4 tomatoes/tamatar, chopped roughly
2 tsp garam masala
2 tsp cumin/jeera
2 tsp coriander/dhania, ground
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
3 green cardamoms, elaichi
3 cloves/laung
1/4 tsp turmeric/haldi
Here's what to do:
1) Grind all ingredients listed under masala to smooth paste in mixie, blender or food processor and set aside. Heat oil in deep, heavy bottomed skillet or kadhai for 7 minutes. Sprinkle one teaspoonful of salt in hot oil. Fry shelled hard boiled eggs for about three minutes on each side in hot oil until golden brown. Remove eggs from  hot oil and set aside on plate.

2) In the same oil and pan fry onions until golden brown, this should take about 7 to 9 minutes.


3) Add cassia leaf/tej patta, cassia bark/dalchini, garlic paste, and ginger paste. Fry for 2 minutes or until raw smell has left garlic paste. Add ground masala paste from step 1 to fried onion mixture, stir well. Crumble dried fenugreek leaves/kasoori methi into mixture, stir well and allow to simmer for 5 minutes. If mixture begins to stick or scorch reduce heat, add 1/4 cup of water, stir well, and continue simmering.


4) When oil separates and floats to the top of the simmering masala mixture your sauce is ready. Add fried hard boiled eggs to sauce, stir well, and allow to heat through for 3-4 more minutes. Salt to taste and serve with rice or rotis.

Aug 31, 2016

Mutton Do Pyaaza

 Mutton Do Pyaaza, beef, mutton, goat, lamb, buffalo, non veg, meat, indian, onions, recipe, easy, mughal, punjabi,

"Do" means two or twice and "pyaaza" means onions. As the name implies this classic North Indian dish features a lavish amount of onions. Onions are added in two stages, first slowly caramelized then ground with traditional spices to make a rich brown gravy. The mutton is then braised until tender in this bold mix of rustic flavors. This recipe also works well with lamb, beef, or water buffalo stew meat. Pair with with rotis, parathas, or chapattis for a hearty meal.

Mutton Do Pyaaza beef, mutton, goat, lamb, buffalo, non veg, meat, indian, onions, recipe, easy, mughal, punjabi,

Ingredients:
1kg/2lbs mutton/goat or lamb, cut into 3 inch pieces, bone in and lean preferred
1/4 C cooking oil
2 C onions, sliced thinly into half moons
1 tsp salt
2 C water or stock
Grind to paste for masala:
2 C onions, roughly chopped
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS coriander/dhania seeds
1 TBS cumin/jeera seeds
1 TBS garam masala
1/2 tsp turmeric/haldi
10 black peppercorns/kali mirch
3 black cardamoms/kali elaichi
3-4 green chilis/hari mirch, chopped roughly
1 tsp salt

Here's what to do:
1) Grind ingredients listed under masala to smooth paste, set aside.



2) Heat oil in pressure cooker, deep heavy bottomed skillet, or kadhai. Fry thinly sliced onions with 1 teaspoon salt until golden brown, this should take about 10 minutes.



3) Add mutton pieces to fried onions in pan. Stir well and cook until meat is slightly browned.



4) Add ground masala paste to mutton and fried onions. Stir well and allow to fry for 5 minutes.



5) Add 2 C water or stock to the mixture in pan or enough liquid so meat is covered by at least a half an inch.  If using pressure cooker allow to steam for 5-6 whistles or until meat is to desired tenderness. If using skillet or kadhai simmer covered over medium heat until meat is to desired tenderness, adding a half cup more water at a time if necessary (usually this takes at least two to three hours with goat.)


6) The dish should have a thick gravy when finished. If gravy is thin allow to simmer with lid off for a few minutes. Salt to taste and serve.

Helpful Hints:
I'm cooking a Nepali goat in these photos so I'm using a pressure cooker. If you're cooking this recipe with meat that is not as tough such as Kashmiri lamb or American beef you'd probably want to use a Dutch oven or deep skillet and reduce cooking times accordingly.

If you live somewhere that you can't get the pink Desi onions pictured, the yellow onions found in most western markets are the best substitute. Despite the different color they tend to have similar flavor profile & level of  sweetness.  Do not use red onions, 'sweet' onions, Walla Walla onions, or Vidalia onions in place of pyaaz. They tend to be too sugary, scorching easily & often resulting in a burnt taste.

After chopping and grinding all the onions required for this recipe you may find your hands reek of onions. Rubbing a slice of raw tomato on your hands will remove the onion smell immediately.

Jun 29, 2016

Vikas Khanna's Classic Lamb Curry

Vikas Khanna classic lamb curry recipe beef goat indian punjabi mutton easy simple authentic

From the award winning Michelin starred Indian chef, restaurateur, and cookbook writer Vikas Khanna comes this recipe for an authentic North Indian style lamb curry. Lamb is simmered until tender in a rich gravy infused with traditional aromatic spices. So easy to make, everyone will think you're an award winning chef when you make this too!

Mr Khanna on one of his cookbooks looking Sexy & Alive!
I found this recipe on one of Vikas Khanna's numerous and rather derelict websites here. I'm not sure why Mr. Khanna has so many ill written and poorly maintained websites as his cookbooks are very well written and organized. Anyway, Mr. Vikas is originally from the Punjabi metropolis of Amritsar and has now been catapulted to culinary super stardom and Michelin starred fame for his amazing restaurant Junoon. He also made People magazine's "Sexiest Man Alive" list in 2011, has cooked for President Obama at the White House, been a guest judge on Australian Masterchef, and still does appearances frequently on talk and cooking shows.

On perusal of this recipe on Mr Khanna's website I noticed it had no garlic or ginger. I can't imagine a traditional North Indian meat curry without garlic or ginger so I added a bit. Other than that I've just rewritten the recipe in simpler form. The liberal use of spices and manner of preparation are typically Punjabi and the resulting dish is truly authentic. I usually start the marination for this dish the morning of or the day before the evening meal or dinner party I wish to serve it at. Then with less than an hour's cooking time your curry is ready to go. This super easy recipe also works well with beef, mutton/goat, venison, or water buffalo. If you are new to making curries or are an "old pro" this is a great recipe to try!

Ingredients:
1kg/2lbs lamb or mutton, cut into 2-3 inch pieces
3 TBS cooking oil or ghee
5 green cardamoms/elaichi, bruised with mortar and pestle
3 cassia leaves/tej patta
2 inch piece of cassia bark/dalchini (or cinnamon stick)
1 tsp cumin/jeera seeds
3-4 green chilis/hari mirch, chopped finely (optional, omit for less heat)
1 large tomato/tamatar, diced finely
2 C water or stock/shorba
Grind to smooth paste for marinade:
1&1/2 C yogurt/dahi
3 onions, chopped roughly
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS Kashmiri mirch (or 1&1/2tsp paprika plus 1&1/2tsp cayenne powder)
1 TBS coriander/dhania
1 TBS cumin/jeera
2 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt

Here's what to do:
1) Grind all ingredients listed under marinade to paste in mixie, food processor, or blender. Coat all meat pieces with marinade. Allow meat to marinate for 4 to 6 hours in the refrigerator sealed in an airtight container.
 2) When ready to cook  heat oil with for 5 minutes in a deep heavy bottomed skillet, stock pot, or pressure cooker. Add green cardamom/elaichi, cassia leaves/tej patta, and cassia bark/dalchini to hot oil and fry for 2 minutes.

3) Add meat and marinade to frying spices. Stir well and cook for 4 minutes. Add diced tomato and chopped green chilis/hari mirch and allow to simmer for 4 more minutes.

4) If you are cooking young Kashmiri lamb add 2 cups water or stock and allow to simmer over low heat for 30 to 40 minutes or until meat is tender.  If you are cooking a tough Nepali goat like I am you'll want to use a pressure cooker and add enough water or stock so that meat is just covered. Seal pressure cooker and allow to steam for 5 to 6 whistles or until meat is tender.
5) When meat is cooked to desired tenderness salt to taste and serve with rice, naan, or rotis.

Helpful hints:
This recipe also works well with beef, mutton/goat, venison, or water buffalo. Simply adjust cooking time accordingly to the meat used


May 12, 2016

Chole Masala (Curried Chickpeas)


Chole means chickpeas and masala means spicy. In this easy recipe, chickpeas are simmered until tender in a rich sauce infused with the warmth of earthy cumin, bright coriander, and aromatic garam masala. A dash of green and red chilis with a final splash of lime juice give this dish it's zesty zing. A delicious protein-rich vegetarian dish that's popular all across Northern India. Typically served with flatbreads such as batura, chappattis, or roti for a hearty meal.


I never really liked chickpeas until I had them in India. Not sure if it was just the way they were prepared or just the canned flavor I didn't care for. Anyway, when prepared fresh with a spicy sauce like this I just love them! I find them easier to digest than most other beans and legumes too. I made this recipe up using ingredients you can easily find in most western countries. Other regional versions of this dish use ingredients that may be hard to find in the West - anardana, amchur, or other souring agents and sometimes even black tea to give rich color and depth of flavor to this dish. I prefer to use limes/nimbu for the sweet and sour tang and caramelize the onions before adding them for complexity in taste. The resulting dish is just as vibrant and authentic in flavor as you'll find in any Desi kitchen!

Ingredients:
1&1/2 C dried chickpeas/chole (or two 15 ounce cans of chickpeas)
3 TBS cooking oil
1 C onion, diced finely
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
2-3 green chilis/hari mirch, chopped finely (optional, omit for less heat)
1/2 C tomato, diced finely
1 cassia leaf/tej patta
1 TBS coriander/dhania, ground
1 TBS cumin/jeeera, ground
2 tsp garam masala
1 tsp Kashmiri mirch (or 1/2 tsp cayenne plus 1/2 tsp paprika)
1/2 tsp turmeric/haldi
2 tsp dried fenugreek leaves/kasoori methi (optional)
1 TBS lime/nimbu juice
extra limes/nimbu to serve with

Here's what to do:
1) Soak chickpeas for at least 2 hours up to overnight in water with 1 tsp salt. If using canned chickpeas skip to step 3.


2) If using pressure cooker add enough water to cover the chickpeas by 2 inches plus 1 tsp salt. Seal pressure cooker and allow to steam for 30 minutes or until chickpeas are tender. If using stockpot on stove add enough water to cover chickpeas by 3 inches and 1 tsp salt, boil until tender adding water as needed.


3) In a deep, heavy bottom skillet or kadhai heat oil and fry onions with 1 tsp salt until just beginning to brown. This should take about 8-9 minutes. Add ginger, garlic, and green chilis, fry for 2 minutes more.


4) Stir all spice powders, cassia leaf/tej patta, cloves, green cardamoms, and diced tomatoes into fried onion mixture. Fry for about 5 minutes stirring often. If mixture begins to stick or scorch add 1/4 cup water, stir well and reduce heat.


5) Drain excess liquid off of cooked chickpeas so that they are covered in only about a half inch of liquid. Add fried spice mixture to the cooked chickpeas and stir well. Crumble dried fenugreek leaves/kasoori methi into mixture and bring to a simmer. Allow to simmer uncovered for at least 15 minutes or until dish is of desired consistency. For thicker sauce mash a few of the chickpeas against the side of the pot with a wooden spoon. If mixture begins to scorch or stick decrease heat and add 1/4 C water. Salt to taste and stir in limes/nimbu juice.



May 1, 2016

Bhindi Fry (Spicy Fried Okra)


Delicately crisp and boldly seasoned this traditional Punjabi style dish makes okra a delicious delight. No stewed slime or goo here, rather the okra is shallow fried until lightly crunchy then simmered to savory perfection with the warm earthy spices so favored in North India. So simple to make and tasty this popular dry sabzi (vegetable) is usually served as an accompaniment to dal and chapattis. 


Whatever the season in South Asia there is always okra. Even during the Monsoon when everything else in the garden has moldered away there's still okra. Therefore okra's pretty much a staple vegetable on the Indian Subcontinent and this is probably the most popular way to serve it. Vegetarian diets can tend to be a bit lacking in textural appeal. Cutting the okra lengthwise and shallow frying it renders it delightfully crisp and chewy.  Certainly quite the contrast to the slimy stews we make out of okra in the West. 



This recipe will only work with fresh okra, frozen will not do for this dish. Be sure to choose small and tender pods as the larger pods can be a bit woody.

Ingredients:
1 lb okra, tops and tails removed and sliced lengthwise
1 onion, chopped into about a 1/2 inch dice
1/4 C cooking oil
3 green chilis/hari mirch, chopped
2 tsp garlic/lahsun paste
2 tsp ginger/ adrak paste
2 tsp ground cumin/jeera
2 tsp ground coriander/dhania
1 tsp garam masala
1/2 tsp Kashmiri mirch
1/4 tsp turmeric/haldi
1/2 tsp dry ginger/adrak
Juice of 1 lime/nimbu

Here's what to do:
1) Heat oil in kadhai or deep heavy bottomed skillet for 5 minutes. Add 1 teaspoon salt to the oil and fry okra until beginning to brown. Remove okra from oil and set aside.


2) In the same oil fry onion until translucent. Add green chilis, garlic and ginger to fried onions, fry for 2 minutes.


3) Add sliced okra, all spices, lime juice, 1 tsp salt,  and 1 TBS water to onion mixture. Stir well and fry until water is almost gone and okra is cooked through.



An interesting aside:
I have been notified that I have been nominated for the "Best Food Blog"  AND "Best New Blog" awards on the  nepaliaustralian blog so get on over there and vote for my blog if you choose at:




Be sure to check out all the other amazing blogs in all the different categories and vote for all your favorites!!! Winners will be announced in May.

Apr 18, 2016

Aloo Mattar (Curried Potatoes & Peas)

Sumptuously spicy and hearty enough to be served as a main dish this is my version of the classic North Indian menu item aloo mattar. Aloo means potatoes and mattar means green peas, both are combined with traditional warm aromatic spices and slow simmered to tenderness in a rich yogurt and tomato gravy. This popular vegetarian dish pairs well with rotis, rice, or naan. 


We had a bumper crop of potatoes this year, those you see in the photos are Yukon Golds from my garden. If you can't find Yukon Golds where you are Russets or any baking type potato will do. In this dish we first make the gravy and then add the peas and precooked potatoes. The peas we get here aren't the tender kind we get in western countries, they're a bit tougher and require some cooking so I use a pressure cooker for this dish. If you're using the tender green peas found in western countries you could simply use a heavy bottomed skillet or kadhai to make the gravy then simply stir the peas in at the same time as the precooked potatoes and allow the dish to simmer for an extra five minutes or so.

Ingredients:
3 potatoes, boiled until tender, peeled and cut into one inch cubes
1 cup green peas/mattar, fresh or frozen
3 TBS cooking oil or ghee
2 onions, sliced finely into half moons
1 tsp cumin/jeera seeds
1 cassia leaf/tej patta
1 tsp dried fenugreek leaves/kasoori methi
1 tsp salt
Grind until smooth for masala-
3 tomatoes, chopped roughly
1/2 C yogurt/dahi
1 TBS garlic/lahsun paste
1 TBS ginger'adrak paste
2 tsp Kitchen King* masala (or garam masala)
2 tsp ground coriander/dhania seeds
2 tsp cumin/jeera, ground
1 tsp Kashmiri mirch (or 1/2 tsp cayenne plus 1/2 tsp paprika powder)
1/2 tsp turmeric/haldi
1-2 green chilis/hari mirch (optional, omit for less heat)
1 tsp salt

Here's what to do:
1) Boil potatoes until tender, then peel and slice into one inch cubes and set aside. Grind all ingredients listed under masala to a smooth paste and set aside. Heat oil in a pressure cooker, heavy bottomed skillet, or kadhai with one teaspoon salt and fry onions until beginning to brown.


2) Add cumin seeds, cassia leaf, and ground masala paste to fried onions, stir well and bring to simmer. Allow to simmer for about 7-9 minutes or until oil separates from sauce. If mixture begins to scorch or stick add 1/4 cup water, stir and reduce heat.


3) Add peas to fried mixture. If using pressure cooker add 1cup water seal and cook for 2 whistles. If using heavy bottomed skillet or kadhai add 1/2 cup water and simmer until peas are just tender. (The peas in South Asia are a bit tough and require a lot of cooking unlike the tender peas found in Western countries. If you are using the tender peas found in Western countries you might want to stir them in with the potatoes in step 4 to prevent them being overcooked. )


4) If using pressure cooker allow to cool and open, stir in boiled potato cubes and simmer until gravy is to desired consistency. If using skillet or kadhai stir potatoes in and simmer until gravy is of desired consistency. Salt to taste and serve.


Helpful hints:
Kitchen King is a popular North Indian premade spice mixture. My favorite brand is Catch but MDH is good also. If you can't get Kitchen King masala a good substitute is: 1/2tsp cayenne + 1/2tsp paprika + 1tsp cumin + 1tsp coriander + + 1/2 tsp fennel + 1/4tsp ground fenugreek +1/4tsp mace + 1/8tsp nutmeg 

Feb 25, 2016

Punjabi Dhaba Style Mutton

Indian lamb goat spicy easy curry

Punjabi dhabas are small restaurants you'll see at truck stops, near gas stations, bus stops, and taxi stands across India. After the Partition many Punjabi refugees found work as truck, taxi, and bus drivers. These Punjabi run family restaurants served home style meals to the Punjabi drivers. The decor is usually quite simple and Bollywood tunes or films are often blaring on the radio or television to complete the "homely" ambiance. Dhaba restaurants are now popular with all members of the traveling public along India's burgeoning highway system, not just Punjabi drivers. This is my version of the traditional North Indian mutton curry served at India's famed Punjabi dhabas. This recipe also works well with lamb, beef, or water buffalo stew meat. 


Ingredients:
1kg/2lbs mutton/goat, cut into 3 inch pieces, bone in preferred
2 C onions, pureed
2 tsp salt
3 TBS ghee or cooking oil
2 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
2 green chilis/hari mirch, chopped coarsely
2 inch piece cassia bark/dalchini (or cinnamon stick)
2 cassia leaves/tej patta
5 cloves/laung
3 black cardamoms/kali elaichi, bruised with mortar and pestle
15 black peppercorns/kali mirch, coarsely ground
Grind until smooth puree for masala-
2 TBS cumin/jeera, ground
1 TBS coriander/dhania, ground
2 tsp Kashmiri mirch
1 tsp garam masala
1/4 tsp turmeric/haldi
2 C fresh tomatoes, chopped roughly
2 tsp salt

Here's what to do:
1) Grind onions to a smooth puree.  Set aside. 


2) Grind all ingredients listed under "masala" to a smooth paste. Set aside.


3) Heat ghee or cooking oil in a pressure cooker, heavy bottomed skillet or kadhai. Fry onion paste with 2 tsp salt until brown over medium heat. This usually takes me about 9-10 minutes.


4) Add garlic, ginger, green chilis, whole spices and cassia leaves/tej patta to fried onion paste. Fry for about 2 minutes.


5) Add mutton pieces to onion and spice mixture. Stir well and fry for 5 minutes.


6) Add ground masala mixture to mutton, onions, and spices. Stir well and bring to a simmer. If using a pressure cooker, seal and let cook for 5 to 6 whistles or until mutton is tender. If using a skillet or kadhai allow to simmer over medium heat until meat is tender adding water if necessary.


7) When the meat is tender and oil has separated from the gravy your dish is ready. Salt to taste and serve.

Helpful hints:

This recipe also works well with lamb, beef, or water buffalo stew meat. Adjust cooking times and methods accordingly.

"HORN OK PLEASE"

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