Difference between revisions of "Malai Meat"
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* [[salt]] to taste | * [[salt]] to taste | ||
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# Mix the mutton pieces with the [[lemon juice]], [[salt]], [[ginger]] [[garlic]] paste, [[yogurt]], malai, [[nutmeg]] powder, [[cardamom]] powder and leave to marinate overnight. | # Mix the mutton pieces with the [[lemon juice]], [[salt]], [[ginger]] [[garlic]] paste, [[yogurt]], malai, [[nutmeg]] powder, [[cardamom]] powder and leave to marinate overnight. | ||
# Heat [[oil]] in a heavy bottomed pan and add [[cumin]] seeds. | # Heat [[oil]] in a heavy bottomed pan and add [[cumin]] seeds. | ||
Latest revision as of 14:10, 15 July 2012
Description
- Preparation time: 45 – 50 minutes.
- Serves: 4
Ingredients
- 750 g boneless mutton, cut into 1" cubes
- 2 tbsp lemon juice
- ½ cup thick yogurt (curd)
- 3 tbsp malai (thick cream)
- ½ tbsp nutmeg powder
- ½ tbsp cardamom powder
- 3 tsp ginger-garlic paste
- 1 tsp garam masala powder
- ½ cup coriander leaves, finely chopped
- 1 tbsp oil
- 2 onions, finely sliced
- 1 tsp cumin seeds
- salt to taste
Procedures
- Mix the mutton pieces with the lemon juice, salt, ginger garlic paste, yogurt, malai, nutmeg powder, cardamom powder and leave to marinate overnight.
- Heat oil in a heavy bottomed pan and add cumin seeds.
- When it splutters, add the marinated mutton.
- Cover and simmer until it is tender.
- Now add the sliced onions, garam masala and fresh coriander leaves.
- Cook for another 15 – 20 minutes on medium flame.
- Serve hot with parathas or plain rice.
