Ans Recipe Finder

1 kg boneless mutton 1 tbsp ginger paste 1 tbsp garlic paste 5–6 spicy green chillies 1 mace (javitri) 1 tbsp coriander seed powder 1 tsp cumin seed powder ¾ tsp turmeric powder 2 tbsp red chilli powder ½ cup fresh mint, finely chopped 1 cup fresh coriander, finely chopped 1½ cup yogurt (dahi) 4 fried onions (birista), crushed 1 tsp garam masala Salt to taste Juice of 1 whole lemon ½ cup oil 1 cup water (for cooking) In a large mixing bowl, add 1 kg boneless mutton. Add 1 tbs

For the Mutton Base Ghee – ¼ cup Onions – 3, sliced Ginger paste – 1 tbsp Garlic paste – 1 tbsp Mutton (with bone) – 1 kg Turmeric powder – ½ tsp Red chilli powder – 1 tbsp Tomatoes – 3, finely chopped Water – ½ to ¾ litre Salt to taste Whole Spices Bay leaves – 2 Mace – 1 Cinnamon – 1–2 inch Star anise – 1 Shah jeera – 1 tsp Green cardamoms – 3–4 Black cardamom – 1–2 Cloves – 5–6 Peppercorns – 10–12 For the Dal Chana dal – ½ cup Toor dal – ½ cup Ginger paste – 1 tsp Garlic p

Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic Paste - 2 tsp Mutton - 1 lb. Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat mustard oil in a large pan. Add whole garam masala to temper. Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappea