credits : indianfoodforever
img credits : ghuma-ghumalu.blogspot
Ingredients
1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves
Method:
· Boil the mutton and ginger garlic with some salt in a pressure
cooker.
· Fish out the ginger garlic and make a paste of it and keep
aside.
· Now in a pan heat oil and add all the whole spices.
· Once they start spluttering, add the ginger garlic paste, green
chilies and then the onions.
· Sautà till it becomes pink in color and then add the gongura
leaves, curry leaves and all the ground spices and salt.
· Sautà till the oil is separated from the mixture.
· Now add the meat pieces and sauté for five minutes so that they
get well wrapped with the spices paste.
· Then add water for curry and boil till it thickens
· Garnish with fresh coriander or mint leaves and serve with rice.
