MUTTON AFGHANI
A simple mutton curry seasoned with simple spices to create an aromatic dish
Ingredients
- 1 kg mutton/lamb
- 125 ml cooking oil
- 1 ½ tbsp crushed ginger
- 1 ½ tbsp crushed garlic
- 1 ½ crushed green chillies
- 125 g sliced onion (deep fried until light golden)
- 2 tsp cumin seeds powder
- 1 tsp black pepper powder
- 1 tbsp coriander seeds (roasted and crushed)
- ½ tsp garam masala
- 1 ½ tsp salt (approximately)
- 1 tsp dry fenugreek leaves
- 100 ml yoghurt
- 150 ml tomato puree
- ( If not available, grind fresh tomatoes and sieve them to separate the skin and seeds)
Instructions
- In a pot, heat oil and add mutton. Fry the mutton with crushed ginger, garlic and green chillies. Also add in some salt. Continue frying on high flame until the water released from the mutton is dried.
- Now add ½ cup water and cover cook until the meat is 90% cooked. You can also use the pressure cooker to fasten the process.
- When the meat is about 90%cooked, add black pepper powder, cumin seeds powder, garam masala powder, crushed coriander seeds and rest of the salt. Also add fried onions at this stage and continue frying. After 7-8 minutes add yoghurt and mix in gently by constantly stirring. When the yoghurt is completely mixed in, add tomato puree and fry for another few minutes.
- Finally add 1 tsp dry fenugreek leaves. Add about ¼ cup water and cover cook on low to medium flame for about 10-12 minutes approx. This will help to blend in all the flavours and cook the rest of the meat. Afghani mutton is now ready to serve with fresh naans!
