National food 13
The kitchen star
#Tindy_Mutton
INGREDIENTS
• 1Kg. Mutton
• ½ Kg Tinday peeled and cut into half.
• ¼ tsp. NATIONAL turmeric (Haldi) powder
• 1 tsp. NATIONAL chili powder
• 3 tbs.NATIONAL Coriander powder
• 2-3 medium onion –chopped or sliced
• ½ cup oil
• 1 tbs ginger paste
• 1 tsp garlic (Lehsan) paste
• 1 tsp garam masala powder
• 6-8 cloves
• 6-8 black pepper (Kali Mirch)
• 2 black cardamom (Bari Ilaichi)
• 1-1½ tsp salt (according to taste)
• 1 cup fresh mint (Podina)
METHOD
1. Fry the onion in oil till brown. Remove the onion and grind.
2. Add NATIONAL Haldi, NATIONAL Dhaniya,NATIONAL Mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
3. Add mutton and ground onion and cook till water dries again.
4. Add 3 to 4 glasses of water cover and cook till the meat tenderizes.
5. When meat is almost done add Tinday and cook till the Tinday are cooked and the required gravy is left. Cook throughout on low heat.
6. Garnish with fresh mint (Podina) leaves.
7. Serve with naan.
Serving: 6 – 8 persons
