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Ingredients
IngredientsMutton leg 1 ½ kg,
Ginger garlic paste 2 tbsp,
Raw papaya 4 tbsp (grinded),
Chili powder 2 tsp,
Salt 1 ½ tsp heaped,
Turmeric 1 tsp,
All spice 1 tsp,
Oil 1 cup,
Onion 1 cup (chopped),
Yogurt 1 cup,
Coriander seeds 1 tbsp (roasted and grinded),
Cumin seeds 1 tsp (roasted and grinded),
Coconut 1 tbsp (desiccated, roasted and grinded),
Cashew nuts 8 (grinded),
Nutmeg ¼ tsp (grinded),
Mace ¼ tsp (grinded),
Green cardamom ½ tsp (grinded),
Kewra water 1 tbsp,
Saffron ½ tsp,
Cream 2 tbsp,
Coriander leaves 1 tbsp,
Instructions
Cooking DirectionsPrick mutton legs with fork and give deep cuts.
Marinate the leg with ginger garlic paste, raw papaya, chili powder, salt, turmeric and all spice.
Rub spices very well on mutton leg.
Leave to marinate overnight.
Heat oil in a large wide pan, add onion and marinated legs, fry for 10 minutes till light golden.
Add yogurt mixed with coriander, cumin, coconut, cashew nut, nutmeg, mace and green cardamom, fry well.
Add 2 cups water, cover and cook for about 40 minutes.
When mutton legs tender add kewra water mixed with saffron, cook till gravy thick.
Transfer mutton legs to serving platter.
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