Ingredients
12 medium pieces of mutton bones
1 tbsp ginger paste
1 tbsp shallot paste
1/2 tbsp garlic paste
Spices - 2 sticks cinnamon, 2 star anise, 4
cloves and 2 bay leaves
2 tbsp plain chilli powder
1 tsp turmeric powder
(Note; mix chilli powder and turmeric powder with some water for a thick paste)
1 tsp turmeric powder
(Note; mix chilli powder and turmeric powder with some water for a thick paste)
2 tbsp yogurt
3 sprigs curry leaves
2 sprigs coriander leaves -shredded
2 medium size potatoes - cut into medium size
pieces
4 tbsp oil
Salt for taste
Method
Pressure cook bones with enough water.
Remove and keep aside.
Pressure cook bones with enough water.
Remove and keep aside.
Heat oil and when
heated, sauté spices.
Add ginger paste, garlic paste, shallot paste and chilli-turmeric paste.
Stir and cook till aromatic and oil splits.
Stir and cook till aromatic and oil splits.
Put in potatoes and curry leaves.
Season with salt.
Pour about 1 cup of water.
Season with salt.
Pour about 1 cup of water.
(Note: for more gravy, add more water)
Stir and simmer to cook potatoes.
Add bones, stir and simmer for another 2 to 3 minutes.
Add bones, stir and simmer for another 2 to 3 minutes.
Off the heat and gently combine in yogurt and coriander leaves.
Cover with a lid and let it sit for about 1/2 hour (longer better, hehehe!!) so that curry is fully absorbed into the bones).
Cover with a lid and let it sit for about 1/2 hour (longer better, hehehe!!) so that curry is fully absorbed into the bones).
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