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| Main ingredients | Mutton on the bones, Naga chillies, Ghee, Panch phoron, Onions, Ginger-garlic paste, Boiled onion paste, Tomatoes, Tomato puree, Curry powder, Turmeric powder, Red chilli powder, Yogurt, Mutton stock, Garam masala powder |
| Cuisine | Nagaland |
| Course | Main course mutton |
| Prep time | 15-20 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone
- 3 dried Naga chillies, chopped
- 3 tablespoons ghee
- 1 teaspoon panchphoran
- 2 medium onions, finely chopped
- 3 teaspoons ginger garlic paste
- 1 cup boiled onion paste
- 2 medium tomatoes, chopped
- 3 tablespoons tomato puree
- 2 teaspoons curry powder
- ½ teaspoon turmeric powder
- 3 teaspoons red chilli powder
- ½ cup yogurt
- 3 cups mutton stock
- Salt to taste
- 1 teaspoon garam masala powder
- Fresh coriander sprig for garnish
Method
- Heat ghee in a pressure cooker, add panchphoran and sauté for 30 seconds.
- Add onions, mix and sauté till they turn golden. Add ginger-garlic paste and boiled onion paste, mix and sauté for 5-6 minutes.
- Add mutton pieces and mix well. Add tomatoes and tomato puree, mix and sauté for 5-6 minutes.
- Add curry powder, turmeric powder and red chilli powder, mix and sauté till the ghee separates. Add dried naga chillies and mix well.
- Add yogurt, mutton stock and salt and mix well. Reduce heat, cover the cooker and cook for 4-5 whistles or till the mutton is completely cooked.
- Open the cooker when pressure settles completely and sprinkle garam masala powder, mix well and cook for 4-5 minutes.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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