Mutton                         300gm
Whole red chilies          4nos
Red chili powder          1tspn
Ghee                            50gm
Garlic                           15gm
Onions                         50gm
Black cardamom          2pcs
Green cardamom         2pcs
Cumin seed                 1gm
Curd                           75gm
Coriander powder       5gm
Salt                             to taste
Coriander leaves          5gm
Clean and cut lamb into 1 ½ inch chunks. Remove stem of chilies, slit and deseed. Peel and slice garlic. Peel, wash and finely slice onions. Wash and chop coriander leaves. Broil cumin seeds on a tawa. Whisk curd in a bowl, add red chilies, red chilies powder, cumin, coriander powder, turmeric and salt, mix well. Keep aside for 10 minutes. Heat ghee in a handi, add garlic and sauté over medium heat until golden brown. Add onions and cardamoms, sauté until onions are golden brown. Then add the meat, bhunno for 4-5minutes.add the yogurt mixture and bhunno until the liquid has evaporated. Now, add water, 300ml, bring to boil, cover and simmer, stirring occasionally until meat is tender. Adjust the seasoning.

Serve hot.



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