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1 kg -
4-5 - onions, chopped fine
1 tbsp -
1 cup -
2 tsp -
Red Chilli powder
A handful - Kasoori
4-5 - green chillies, slit and deseeded
A few coriander leaves, shredded
salt to taste
1 tbsp - oil
3/4 cup - water
For garam masala:
4 sticks -
3 one inch sticks -
How to Make Methi Meat
Wash the mutton well and marinate with curd, ginger-garlic paste, dhania powder, salt and Kasoori methi. Keep aside for 1 hour.
Put oil in the pressure cooker (or any other thick-bottomed vessel).
Add a tsp of sugar and fry till deep brown in colour.
Make sure to keep stirring, so that sugar does not stick to the bottom.
Throw in the whole red chillies.
Put in the garam masala and toss till it browns.
Fry the onions till you get a light brown colour.
Add red chilli powder.
Add mutton along with the marinade and fry till colour changes to deep brown.
Add water (you can add more if you want more gravy) and salt as per taste
Close the lid of the pressure cooker and cook till three whistles or till mutton is well done.
Transfer to the serving bowl and garnish with green chillies and coriander leaves.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.