NON-VEG
Mutton Salna Recipe
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 250 gram Mutton
- 3 tbsp toor dal
- 1 large onion finely chopped
- 1 medium tomato roughly chopped
- 1 tsp ginger garlic paste
- Turmeric powder a small pinch
- 1 tsp red chilli powder
- 1/5 tsp coriander powder
- Water as needed
- Salt to taste
To Grind:
- 3 tbsp Coconut
- 1/2 tsp fennel seeds
- 1/4 tsp Jeera
- 1/4 tsp Pepper Corns
To Temper:
- 2 tsp cooking oil
- 1/4 inch piece cinnamon
- 1/4 tsp Kalpasi
- 2 Elachi
- 1 small bayleaf
Ingredients
To Grind:
To Temper:
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Instructions
- First add hte ingredients listed under ‘to grind’ to a mixer and grind it with little water to a smooth paste,Set aside.Heat oil in a pressure cooker – add the ingredients listed under ‘to temper’ and let it crackle.
- Then add onion, ginger garlic paste, tomatoes,curry leaves and fry for 2mins until tomatoes raw smell leaves.Now add turmeric powder,red chilli powder, coriander powder and required salt.Saute well till the masalas are nicely fried and blended.
- Rinse toor dal and keep it ready.Then add mutton, saute for 2mins…once the texture of mutton and color changes add the dal.
- Add required water till immersing level and pressure cook for 8 whistles or until mutton is cooked soft.Once pressure releases, open the cooker and let the gravy boil for 2mins.Then add coconut paste.
- Let the gravy boil until oil seperates.Finally garnish with coriander leaves and switch it off.
- Serve it with biryani / parotta.