Get busy this Diwali making a rich and satisfying dish, perfect for that chill in the air. The recipe is by Executive Chef Neeraj Balasubramanian of Renaissance Bengaluru Race Course Hotel.
Ingredients
Mutton boneless 300 gms
Onion 80 gms
Tomato puree 80 gms
Ginger 10 gms
Garlic 20 gms
Cinnamon 2 nos
Cloves 3-4 nos
Bay leaves 2 leaves
Green cardamon 2 nos
Cumin 1 gms
Turmeric 5 gms
Coriander powder 5gms
Garam masala powder 5 gms
Degi chilli 10 gms
Salt 1 gms
Sugar 1 gms
Nutmeg a pinch
Curd 80 gms
Refined oil 5 tsp
Ghee 3 tsps
Method
Heat oil in a kadai put the whole garam masala, and let it crackle
Add sliced onions and ginger garlic paste and let it cook till golden brown.
Add the goat curry pieces and brown them.
Once the mutton is almost cooked, add beaten curd, tomato puree with salt, deggi mirch, dhania powder, turmeric powder, garam masala powder and cook till it is done.
Add water to adjust the consistency of the gravy.
Adjust seasonings, garnish and serve hot
