1: mutton meat 1 kg
2: salt 1 tsp
3: coriander powder 2 tsp
4: garam masala powder 1 tsp
5: thick greek yogurt 1 cup
6: oil 1/2 cup
For Hara Masala:
1: onions 2 large
2: green chilli 12
3: fresh coriander 1 bunch
4: ginger & garlic paste 1 & 1/2 tbsp
For Achari Masala:
1: fennel seeds 2 tsp (saunf)
2: cumin seeds 1 & 1/2 tsp (zeera)
3: nigella seeds 1 & 1/2 tsp (Kalonji)
4: black mustard seeds 1 tsp (rai)
5: fenugreek seeds 1/4 tsp (methi dana)
1: black mustard seeds 1/2 tsp
2: nigella seeds 1/2 tsp
3: curry leaves 25
4: bullet green chilli 3
5: oil 3 tbsp
1: for hara masala: in a blender add onions, green chilli, fresh coriander, ginger & garlic paste grind to a paste, keep aside.
2: for achar masala: crush the fennel seeds, cumin seeds, nigella seeds, black mustard seeds, fenugreek seeds, keep aside.
3: heat oil add the hara masala paste and fry on high flame for 5 minutes or till the oil comes on the surface.
4: now add the meat, salt and cook till the meat changes colour, on high flame.
5: then add coriander powder, garam masala powder, and crushed achar powder mix well and add yogurt and water 3 glass mix well, wait for a boil on high flame, then cover and cook on low to medium flame till the meat is cooked and the oil comes on the surface.
6: for tempering: heat oil add mustard seeds, nigella seeds, surry leaves, green chilli fry and add in the meat mix.
7: serve hot with naan, roti
COOK WITH FAIZA