AOC


April 05, 2018

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredient


BONE LESS MUTTON - 1 KG, MUTTON WITH BONES - 1 KG. FOR STOCK, DALIYA - 300 GRMS, CHANA DAL 1 CUP, TOOR DAL 1 CUP, MASOOR DAL 1 CUP, URAD DAL WHITE 1 CUP, MOONG DAL 1 CUP, PURE GHEE -500 GM, CURD -300 GM, OIL -300 GM, RED CHILLI -3 TSP, HALDI -3 TSP, DHANIYA POWDER - 3 TSP, SHAHI JEERA - 1 TSP, KALI MIRCH -10 TO 15 PCS, DALCHINI -2 PCS, CLOVE - 8 PCS, MASALA ELAICHI - 3 PCS, GREEN ELAICHI - 8 PCS, KABAB CHILLI - 8 PCS, GULAB PATTA - 2 TSP GARAM MASALA POWDER - 1 TSP, GREEN CHILLI - 3 PES, CORIAND

Procedure

MIX ALL DALS AND SOAK OVER NIGHT SOAK DALIYA OVER NIGHT COOK DAL & DALIYA WITH SALT AND TURMERIC POWDER TILL WELL COOKED & MASHED WASH A BONELESS MUTTON MARINATE WITH CURD AND ALL MASALAS AND SALT KEEP A OVER NIGHT PUT GHEE IN LAGAN ADD WHOLE MASALA THEN ADD MARINATED MUTTON COOK TILL SOFT THE MUTTON, AND THEN REMOVE ALL WHOLE MASALA.[ CAN USE A FRESH COOKER] MIX ALL DAL, DALIYA AND COOKED MUTTON AND MASHED PUT GHEE IN LAGAN ADD GINGER GARLIC PASTE, DHANIYA, RED CHILLI, HALDI POWDER TOSS WELL AD

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