Tala Hua Gosht, Mutton Fry

• Gluten free

• Meat

  • 1/2 kg Mutton, boneless

• Produce

  • 1 tbsp Coriander, leaves
  • 1 tsp Full red chilli, powder
  • 1 tbsp Lemon extracted, juice

• Condiments

  • 1 tbsp Ginger-garlic paste

• Baking & Spices

  • 1/2 tsp Garam masala, powder
  • 1 Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Oil

Found on yummyindiankitchen.com

Description

Ingredients

• ½ kg boneless mutton pieces washed well
• salt - to taste
• 1 tsp full red chilli powder
• ¼ tsp turmeric powder
• 1 tbsp ginger garlic paste
• 2 tbsp oil
• ½ tsp garam masala powder
• 1 tbsp lemon extracted juice
• 1 tbsp coriander leaves

Directions

• Firstly, take the mutton pieces and wash them well.
• Drain off the excess water content in the pieces.
• Add salt, red chilli powder, turmeric powder, ginger garlic paste into the mutton, mix everything well.
• Marinate the mutton for about 30 minutes.
• Take a pressure cooker, into it add the marinated mutton, add one and half cup of water and pressure cook the mutton on medium flame until mutton gets tender.
• Reduce the steam,there should not be any water content present in the cooked mutton.
• If there is any water present then evaporate the excess water on a sim flame by keeping the lid open.
• Add 2 tbsp oil into the cooked mutton and fry the mutton pieces until crispy brown for about 10 minutes.
• Cook for few minutes on sim flame and when dark reddish/brownish color appears with oil on the corners, take the pieces out on a plate.
• Sprinkle garam masala powder and lemon juice over the tala hua gosht and garnish with coriander leaves.
• Serve hot.