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| Main ingredients | Mutton on the bone, Naga chillies, Onions, Ginger-garlic paste, Red chilli powder, Tinned bamboo shoots, Fresh coriander leaves |
| Cuisine | Nagaland |
| Course | Main course mutton |
| Prep time | 15-20 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone
- 2 dried Naga chillies, chopped
- 2 tablespoons oil
- Salt to taste
- 2 medium onions, finely chopped
- 2 tablespoons ginger garlic paste
- 2 teaspoons red chilli powder
- 100 grams tinned bamboo shoots, sliced
- 3 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
Method
- Heat oil in a pressure cooker, add mutton and sauté for 2-3 minutes on high heat. Add salt and mix well.
- Add onions, mix and sauté for 1 minute.
- Add ginger-garlic paste, mix and sauté for 2-3 minutes. Add naga chillies, red chilli powder and 2 cups water and mix well. Close the pressure cooker with its lid and cook under pressure on medium heat till 4-5 whistles are given out. Open the lid once the pressure settles completely.
- Place the pressure cooker back on heat, add bamboo shoots and mix well. Once the gravy comes to a boil, add coriander leaves and mix well.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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