By: Payal
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This dhaba-style minced mutton dish, cooked with Indian spices, capsicum, tomato, sugar, lemon juice and milk, is not to be missed. Serve it with cooked rice or roti for a wholesome meal.
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1 Tbsp Oil
1 Bay leaf
5 Green cardamom
2 tsp Zeera
2 Cloves
3 medium Onions, chopped
1 tbsp Garlic, chopped
1 tbsp Ginger, chopped
2 tbsp Butter (for cooking)
1/2 Capsicum, chopped
1 1/2 tsp Turmeric
1 tsp Red chilli powder
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2 tsp Coriander powder
to taste Salt
A pinch of Asafoetida
1/2 kg Boneless mutton (minced)
3-4 tbsp Milk
3 Tomatoes, pureed
1-2 tsp Sugar
1/2 Lemon (juiced)
Water (as required
)for garnishing Coriander leaves, chopped
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In a pan, add oil, bay leaf, green cardamom, zeera and cloves. Let them release the aroma.
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Now, add chopped onions. Saute till golden brown. Remove the bay leaf. Add garlic, ginger and butter.
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Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes). De-glaze with some water.
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Now, add turmeric powder, red chilli powder, zeera powder, dhaniya powder, hing and salt. Saute.
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Add the mutton mince. Saute for 3-4 minutes. Add milk and mix well. Add the tomato puree, sugar and lemon juice. Cook for 10 minutes on medium flame.
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After adding a cup of water, cover and cook till the water evaporates and the mutton is well done.
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Garnish with chopped coriander leaves, split green chilli and a blob of butter. Serve with pav.
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