500 gm mutton/lamb-cubed and pricked
10-12 potatoes-small, whole, pricked
2 tsp garlic
paste
1/4 cup raw papaya-grated
1 tbsp vinegar
1 tbsp oil
1 cup mint leaves
green chillies to taste
2 tsp
cumin seeds-roasted and powdered
1 tsp garam masala
1 tsp black pepper powder
1 ½ tsp salt or to taste
onions
(sliced) and mint for garnish
Marinate together, the mutton, potatoes, garlic, papaya, vinegar and oil, for 4-5 hours or
overnight.
Grind to a paste, the mint and the green chillies.
Put oil in a dish and cook covered at HI for 1
minute. Lift the meat pieces and potatoes and add to the oil and mix well. Cook covered at HI for 5 minutes, stirring once.
Add
the remainder of the marinade, ground paste, cumin, peppercorns and salt, and cook covered at 30% for 30 minutes, stirring
twice. Stand for 5 minutes.
Lift out the meat pieces and thicken the gravy by cooking at HI.
Mix the meat and
the gravy, cook covered at 30% for 5 minutes. Serve garnished with the onion and mint leaves.
|
 |
|
|
|
|
|
|
|
|
|
