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The ingredients needed to prepare Creamy mutton curry:
- Prepare . Onion - 2 sliced
- Get . Ginger garlic crushed - 1 tbspn
- Prepare . Red chilli powder - 1 tspn
- Provide . Coriander powder - 2 tspn
- Provide . Pepper powder - 1/2 tspn
- You need . Tomato - 2 sliced
- Provide . Cashew nut paste - 1/2 cup
- Prepare . Garam masala powder - 3/4 tspn
- Get . Fennel seeds - 1 tspn
- Take . Fresh cream - 1/2 cup
- Use . Coriander leaves
- Prepare . Kasuri methi - 1 tspn
- Use . Salt to taste
- Prepare . Oil - 2 tbspn
- Get For the marinade
- Get . Mutton / beef - 1/2 kg
- Get . Turmeric powder - 1/4 tspn
- Use . Pepper powder - 1 1/4 tspn
- Use . Ginger garlic crushed - 1 tbspn
- Get . Oil - 1 tbspn
- Get . Salt to taste
- Use . Water
- Get For the gravy
Instructions to make Creamy mutton curry:
- Marinate the mutton pieces with turmeric powder, pepper powder, oil, ginger garlic crushed and salt. Kepp it aside for an hour.
- Add the marinated mutton pieces in a pressure cooker, add enough water and cook till done (for about 4 - 5 whistle).
- Heat oil in a pan, add fennel seeds and let it splutter. Add sliced onions, ginger garlic crushed and little salt. Saute till soft and turn golden colour.
- Add red chilli powder, coriander powder and pepper powder and saute till raw smell disappear and oil appears on top.
- Remove from flame and let it cool. Grind this to a smooth paste by adding some water.
- Heat the same pan, add this ground onion paste and saute for 5 minutes.
- Add mutton pieces and combine well.
- To this add cashew paste and mix well.
- Add the mutton stock water to this and mix well. Cook till the gravy become thick. - * Add garam masala, kasuri methi, fresh cream and coriander leaves. Mix well. - Remove from flame and serve hot with roti or naan.
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