Ghosh Mughalai

by Kathleen Morrison

Servings:

INGREDIENTS

750 grams mutton, cubed
1/4 cup ghee
2 lg. onions, sliced
3 sm. cloves garlic, peeled and flaked but kept whole
1 tbsp. poppy seeds
1 tbsp. cumin seeds
8 flakes garlic
2 inches ginger
1/2 tsp. turmeric
2 tsp. coriander seeds
1 tsp. chili powder
Salt, to taste

INSTRUCTIONS

Fry onions until golden yellow in boiling ghee. Now add ground masala and salt and fry until ghee surfaces to the top, adding a little water as need in order to fry it to deep-golden brown. Now put in meat, green chilies and garlic flakes. Fry for 3 to 4 minutes. Now add 2-1/2 cups of hot water. Cover and simmer until meat is cooked. Sprinkle garam masala on top and remove from fire. Serve it hot with nan or parathas.

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Tagged: indian, muttoncurry add tags

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