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MUTTON STEW (Green Masala)

Mutton - 1kg
Tomatoes - 1no
Turmeric powder - 1tsp
Ghee - 100gms
Onion - 2(sliced)
Tomatoes - 2(sliced)
Sugar - 1tsp


Onion - 500gms(sliced)
Green chilies - 4no
Ginger - 2inches
Garlic - 10flakes(small)
Coriander leaves - 3stalks
Mint (pudina) - 15 leaves
Cumin seeds - 15gms
Poppy seeds - 20gms
Peppercorns - 5nos
Cinnamon - 3inches
Cloves - 8nos
Cardamom - 3nos
Thakola (flower) - 3petals
Turmeric powder - 2tsp(flat)
Tamarind - marble size
Refined oil - 75ml


Cook mutton with tomatoes, turmeric, salt and a cup of water.

Heat oil, fry all the masala except tamarind till onion is
soft. Then grind to a fine paste adding tamarind.

Heat ghee, fry the sliced onion till golden brown, add sliced tomatoes and fry for some more time till tomatoes soften.

Now add the ground masala and fry for half an hour or till the ghee separates from the masala. Now add the water with which you have washed the grinder and add salt, sugar and cooked mutton. Boil for a while. You may add ghee for flavour once removed from fire.


If you don’t get poppy seeds, you can substitute it with cashew paste which has to be put only after the ground masala is fried.

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