I got this recipe from another food blog (shilpa cook book). I tried it and it came out very well. My husband loved it.
Ingredients:
Mutton-1/2 kg
List 1:
Curds- 1/2 cup
Jeera Powder- 1 tsp
Coriander Powder- 1 tsp
Red Chilli Powder- 2 tsp
Bay Leaf- 1
Cinnamon- 1inch piece
Cardamom- 2-3
Cloves- 2-3
Ginger Garlic paste- 3 tsp
Onion(paste)- 2 medium
Salt
Ghee- 3 TBsp
Onion- 1 Big
Green Chillies- 4-5
Procedure:
1. Mix all the ingredients on list 1 with mutton and 1/4 cup water and cook in a pressure cooker for 2 whistles.
2.Once done remove the mutton pieces and strain the liquid.
3.Wash the cooker and in the same cooker take 1 tbsp of ghee and fry the thinly chopped onion and green Chilies until it turns slightly brown and make a paste.
4. Take another 2 Tbsp of ghee and fry the mutton pieces til they turn brown.
5. Add the onion paste and the strained liquid and cook for another 5 whistles.
6. If water content is still left can cook it for another few minutes till it becomes dry.
P.S. The name tabak maaz is apparently only used for when prepared with ribs.
Curds- 1/2 cup
Jeera Powder- 1 tsp
Coriander Powder- 1 tsp
Red Chilli Powder- 2 tsp
Bay Leaf- 1
Cinnamon- 1inch piece
Cardamom- 2-3
Cloves- 2-3
Ginger Garlic paste- 3 tsp
Onion(paste)- 2 medium
Salt
Ghee- 3 TBsp
Onion- 1 Big
Green Chillies- 4-5
Procedure:
1. Mix all the ingredients on list 1 with mutton and 1/4 cup water and cook in a pressure cooker for 2 whistles.
2.Once done remove the mutton pieces and strain the liquid.
3.Wash the cooker and in the same cooker take 1 tbsp of ghee and fry the thinly chopped onion and green Chilies until it turns slightly brown and make a paste.
4. Take another 2 Tbsp of ghee and fry the mutton pieces til they turn brown.
5. Add the onion paste and the strained liquid and cook for another 5 whistles.
6. If water content is still left can cook it for another few minutes till it becomes dry.
P.S. The name tabak maaz is apparently only used for when prepared with ribs.
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