Game and Exotic, Pork Mutton Veal

Mutton In Chili Sauce

  • 1 kilogram Mutton chops
  • 8 Nos: Kashmiri red chilies
  • 2 teaspoons Ginger powder
  • 2 teaspoons Garam masala
  • 2 Onions, chopped
  • 4 Black cardamons
  • 3 Cloves
  • 1 Stick cinamon
  • 5 Green cardamons
  • 3 Bay Leaves
  • 4 tablespoons Oil
  • 1 1/2 teaspoons Salt

    • 1. De-see the red chilies and boil in 2cups water until soft.

    2. Cool, and rubthrough a piece of soft muslin, squezing out all the pulp and juice.

    Heat oil till smoking point, add the chopped onions and fry until golden brown.

    4. Now addthe cloves, mutton, salt and mix well.

    5. Lower the heat,keep stirring until the liquid is absorbed and the mutton is evenly browned.

    6. Now spoon on the chilli juice and stir well.

    7. Once all the chilli juice is used up add 2 cups of water, ginger powder, crushed cardamons, cinnamon and bay leaves.

    8. Simmer till meat is tender and the gravy becomes thick.

    9. Sprinkle garam masala and remove from heat, servr hot.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ivor Allen of Surrey (United kingdom). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!