SIDE DISH

BENGALI MUTTON CURRY

MUTTON CURRY

INGRADIENTS

                        500 GM MUTTON,4 BIG ONIONS,2 TOMATOES,3 GREEN CHILLIS,3 TBSP KASHMIRI CHILLI POWDER,2 TBSP GINGER GARLIC PASTE, SALT,1 BAY LEAF,CARDAMOM,2 TEASP CUMIN POWDER,1/2 CUP OIL,HALDI 1 TEASP,CURD 1 CUP,LITTLE MEAT TENDERIZER.

PROCESS

               1.TAKE ELECTRIC PRESSURE COOKER(NEEDED FOR SLOW COOKING).POUR THE OIL AND GIVE BAY LEAF,CARDAMOM & FRY 2 ONIONS.AFTER BROWNED COLOURED GIVE THE CUMIN POWDER AND COOK FOR 2 MINS.

              2.IN A MIXER MAKE A PASTE WITH TOMATOES,GREEN CHILLIES & 2 ONIONS.

              3.NOW POUR THIS MIXTURE INTO COOKER.NICELY SAUTE IT.

              4.NOW ADD MARINATED MUTTON (FOR MIN 2 HRS WITH CURD & MEAT TENDERIZER).ADD KASHMIRI MIRCH POWDER,HALDI,SALT.

              5.SLOW COOK OR PUT YOUR COOKER INTO “MEAT” MODE.ADD LITTLE WATER & CLOSE THE LEAD & WAIT UNTILL IT BECOME COOKED COMPLETELY.

NB: SLOW COOKING GIVE YOU THIS NICE TEXTURE & SUPER AWSMM TASTE.OTHERWISE IN NORMAL PRESSURE COOKER IS USED BUT ITS NOT LIKE THIS,, NEVER.

ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s