#shorts
Marination:
Minced mutton – 1 kg
Ginger garlic & green chili paste – 2 tbsp
Haldi – 1 tsp
Red chili powder – 1 tsp
Salt – 1 tsp
Garam masala powder – 1 tsp
Mustard oil – 2 tbsp
Mix all the ingredients and keep it aside for about 30 min
For frying:
Take a pan
add 1 tbsp of mustard oil
Add marinated keema
Let the mutton cook in its water on medium flame for the next 30 min
Masala preparation:
Green cardamom – 4 nos
Laung – 5-6
Cinnamon – 1 small stick
(Roughly crushed all garam masala)
Sugar – 1 tsp
Hing – 1/2 tsp (soak with little water)
Onion sliced – 1 kg
Ginger garlic paste – 2 tbsp
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Kashmiri red chili powder – 2 tsp
Bhuna zeera – 1 tsp
Salt – to taste
Mutton masala – 1 tbsp
Crushed tomatoes – 4 – 5
Coriander stem – 1 tbsp
Curd – 1 cup
Garam masala – 1 tsp
Method:
Now take another pan
Add crushed garam masala
Add sugar
Add soaked hing
Add sliced onion
Onions turn golden brown
Add ginger garlic paste fry till raw smell goes off
Add hladi,chili powder, kashmiri red chili powder, bhuna zeera,salt, mutton masala.
Add crushed tomatoes and coriander stem
Lower the flame and stir continuously
Add curd and mix well
Cover it until the ghee is released from the masala.
After 30 min the moisture level decrease then add mutton to the prepared masala
Stir well and cook on medium flame for 10 – 15 min
Now cover and cook for another 30 – 35 min on the low flame.
Add garam masala
Garnish with fresh coriander leaves