Mutton egg masala

Yield: 4 servings

Measure Ingredient
½ kilograms Mutton
4 \N Hard-boiled eggs
\N \N Ghee
2 \N Onions; chopped fine (100
\N \N ; g)
2 \N Tomatoes; chopped (150 g)
\N \N Salt to taste
\N \N Tamarind pulp and lemon juice as required
\N \N A few sprigs mint leaves for garnish
½ teaspoon Cumin seeds; (2 g)
½ teaspoon Turmeric powder; (2 g)
½ teaspoon Coriander seeds; (2 g)
½ teaspoon Saunf; (fennel seeds) (2 g)
6 \N Peppercorns
2½ \N Cm cinnamon
2 \N Cardamom
2 \N Cloves
3 \N Green chillies
2½ \N Cm ginger
6 \N Flakes; (12 g) garlic
½ bunch Coriander leaves
¼ bunch Mint leaves

GRIND FOR THE MASALA PASTE

GRIND FOR THE GREEN CHUTNEY

HEAT ghee and fry the onions till golden brown. Add tomatoes and fry well.

Add the ground masala paste and fry lightly. Add mutton, salt and sufficient water and cook till done. Add the green chutney, tamarind pulp and lemon juice. Stir well. Check the seasoning. Add eggs and serve garnished with mint leaves.

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Converted by MM_Buster v2.0l.

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