500 gm mutton/lamb/beef – cut into convenient sized pieces
Mix together for the marinade with below ingredients:
2 tsp ginger-garlic paste1 tbsp salt or to taste1 cup yogurt 1 tsp green chilli paste
1 cup oil
1 tsp mustard seeds
1 tsp cumin seeds
2-3 dry red peppers
1 cup onions – grated
1 tsp coriander seeds – powdered
4 cloves – powdered
coriander leaves for garnish
Pierce meat and marinate 5-6 hours or overnight.
Heat oil in a heavy based saucepan, and add mustard, cumin and red pepper.
Add onions and saut till a light brown.
Add meat mixture and coriander powder over high heat and turn around till meat looks opaque.
Lower the heat and simmer till the meat is cooked tender, and the fat separates and the meat is tender. Should take about 1/2 an hour, and less if you use the pressure cooker.
When the meat is ready, it should have a fairly thick gravy.
In case too dry, add enough water, and simmer for 3-5 minutes.
Mix the powdered spices and serve garnished with coriander leaves.