Empty My Fridge
Saoji Mutton
Ingredientes
- Onion2
- Oil1 colher de sopa + 3–4 colheres de sopa
- Corainder Seeds2 colheres de sopa
- Bay leaf
- Cumin1 colher de chá
- Anise seed1 colher de chá
- Black cardamom2
- Cardamomo5
- Cinnamon stick1
- Clove10
- Peppercorn10
- Macis1
- Stone Flower
- Dried chili20
- Poppy seed1 colher de sopa
- Mustard seed1 colher de chá
- Coconut · grated½ xícara
- Flour1 colher de sopa
- Mutton½ kg
- Garlic · paste2 colheres de sopa
- Salta gosto
Modo de preparo
- Fry the chopped onions in oil until golden brown.
- On low heat, fry the garam masala spices in oil until fragrant, then add the grated coconut and roast everything together.
- Once the spices are roasted and cooled to room temperature, mix in the sorghum flour.
- Grind the spices, flour and fried onions in a mixer to a fine paste.
- Fry the mutton in oil in a pressure cooker until slightly browned.
- Add ginger-garlic paste and fry until the raw smell goes away.
- Add the ground masala paste and salt to taste, mix well, then add 1 litre of water.
- Cover, pressure cook for 3 whistles, then cook on low heat for 10 more minutes.
Resumido do vídeo de Get Curried. Assista para ver os detalhes.
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