http://www.mangaloreanrecipes.com/

 

Walter J. Pais

 
 
 
 
 Irani Mutton Curry

Ingredients

Quantity Measure Ingredients Description
Half Kilogram Mutton Base for cooking
2 Nos Tomatoes Cut and mix
Half Nos Coconut Extract Juice
3 Tablespoon Ghee For frying
A Few Coriander Leaves (Kothmeer) For garnishing
Half Nos Onion For seasoning
1 Nos Chillies, Red Dry Ground Masala
1 Tablespoon Coriander/Dhania Ground Masala
1 Tablespoon Dhal, Chana (Kabuli chana) Ground Masala
1 Tablespoon Teel. (Sesame Seeds) Ground Masala
1 Piece Turmeric/Haldi Ground Masala
A Little Salt To taste

Method

Grind the scraped coconut and take thick and thin juice. 

Cut and wash the meat, boil well in thin juice with salt to taste. 

Grind masala, fry half onion sliced in hot ghee. Add boiled meat without it's gravy and brown the meat. Then add the ground masala, tomatoes, coriander leaves, stir and brown it. 

Pour the gravy, masala water, and salt to taste. Lastly add the thick coconut juice. And simmer for some time, and then put off the stove.



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