This is a middle eastern categorised dish.It can be served with any rice or bread and chappathis.You can make this recipe with boneless mutton and use as a filling to make chappathis, frankies,tortillas….it’s all in your innovations.Now for the recipe
4-5 green chillies/finely chopped capsicum
1+3/4 cups vinegar(any vinegar)
1 cup olive oil/any oil you like
Salt to taste
1 cup peanuts
1 cup cashewnuts
2 pieces of cinammon(1 inch)
7-8 pips of garlic
1 inch piece ginger
First grind the bold listed to a paste. Mix the rest of the ingredients,including the oil,and marinade the mutton for minimum one hour.
Then heat a non stick or thick bottomed pan,and allow to cook in its own juices on a slow fire till the meat is cooked.(no need to add water).
If you want it to be done within minutes,I would suggest the use of a pressure cooker. 2-3 whistles.Remove and adjust curry according to your need.
Note Vegans:The same recipe can be made with mushrooms and potato.
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