Flavor: Nepali Course:Curry Portion:4-6 Ingredients: 1-Mutton Leg Portion 2 kg Or Chicken Skinless Leg Pieces ...
Flavor: Nepali Course:Curry Portion:4-6
1-Mutton Leg Portion 2 kg
Chicken Skinless Leg Pieces 3 kg
2-Onion 2 cup finely sliced.
3-whole garam masala
cardmom-6, cinnamon-1/2 inch pod)
4-Curd 250 ml
5-Turmeric to color
6-Salt to taste
7-Red Chilly Powder as per taste
8-Cumin-Coriender Powder 1.5 tbl.spoon
9-Mustered Oil 100 ml
10-Ginger-Garlic Paste 1 & 1.5 tbl spoon.
11-Green Chilly Long split 2-4 nos.
12-Tomato Chopped 1 Medium
13-Clarified Butter(Ghee) 2 tbl. spoon.
14- cumin seed.
15- chicken broath 1 cube.
16- hot water for curry.
A- Cut Mutton / Chicken in 2X2" size and marinade with salt, turmeric & mustard oil for 2 hrs before cooking.
B-Heat a thick bottom vessel, heat oil and sputter cumin seed, and whole garam masala add sliced oinion and marinated mutton/chicken stir well to mix well till looks brown all.
C- Now, add ginger-garlick paste,chopped tomatoes, green chilly, cumin-coriender powder, red chilly powder and mix well stiring continuously for 2-3 min then add broath and bitten curd and adjust fame low and stir well for 2 min add turmeric to color and salt a bit as per ur taste if neccessary..
D-Put Lid on top for 5 min then add certain amount of hot water to teder the meat and have some thick curry as well and lid it up for 30-45 min on low heat, Stir occasionally with gentle hands.
E-Now, Add Clarified Butter, stir well and lid it up for 2 min.
F-Finally, the Dashain Special Curry is ready to serve with Peas Pulao Or Basmati Rice with Aaloo Kerau Ko Achar(Peas-Potato Sesame Pickle)