Friday, 11 April 2014

Dahi Wala Meat

Nothing could be simpler than this recipe.Please ensure you use hung curd and good quality ghee.Slow cooking is the magic word here , as is using a vessel that seals tightly.
500 grams Mutton.
2 Heaped Tablespoons Hung Curd.
1 Tablespoon Garlic Paste
2 Heaped Tablespoons Chopped Onions.
2 Heaped Tablespoons Chopped Green Dhania Leaves.
3 Pieces Star Anise ( or use 4-6 cloves )
Marinate the mutton in the above , cling wrap and keep in the fridge overnight.Next day bring the mutton to room temperature , heat 2 tablespoons ghee , add the mutton to the wok with minimum marinade - retain the marinade.Seal mutton on high heat for 5-7 minutes but don't brown.
Add rest of the marinade , cover tightly and allow the mutton to simmer for 1 hour on low heat - stir every now and then , add a bit of water if needed.I use NO chilies nor any spice - the red ones you see here are to make the pic look better :O)
This dish comes out absolutely delicious .


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