Mutton Curry Cooked in Milk Recipe

1/2 kg

3 tablespoons

3

1 teaspoon

1 teaspoon

1 tablespoon

6 tablespoons

10-12

2 cups

1/2 teaspoon

1/4 teaspoon

1 teaspoon

1 teaspoon

Garnish

10-12

Boneless mutton

Oil

Medium onions, grated

Garlic paste

Ginger paste

Powdered poppy seeds

Peeled, ground almonds

Green cardamoms, powdered

Milk

Powdered mace

Powdered nutmeg

Salt

Garam masala powder

Almond blanched, peeled and slivered

• Wash meat, pat dry and cut into 4 cm cubes.

• Heat oil in a non-stick pan, add onions, garlic and ginger, and fry lightly till golden brown.

• Add meat and fry till golden, stirring frequently.

• Stir in 1 cup water, transfer to a pressure cooker and cook under pressure for 10 minutes.

• Allow cooker to cool before opening it.

• Blend in poppy seeds, almond and cardamoms, and fry for a minute.

• Add milk, mace and nutmeg, and cook over low heat, stirring constantly till gravy thickens.

• Sprinkle in salt and garam masala, mix well and cook for 5 minutes further.

• Garnish with almond slivers and serve with rice, tandoori bread or roomali bread.

Note : When cooking with milk, salt should be added towards the end of the cooking process to prevent the milk from curdling.