Method:
- Marinate the mutton in onion, ginger, garlic and green chili paste. Also add Karakoram spice and Kashmiri red chili powder, salt and mustard oil. Marinate overnight.
- In a wok, heat mustard oil (or other cooking oil) add curry leaves and fry the mutton on low heat for 2-3 hours or until the meat falls of the bones.
wow I cannot wait to try this! it reminds me of another recipe I have previously tried but in that instead of the red chillies, that uses about 40 deseeded green chillies!
ReplyDelete