Tala hua Gosht

Mutton 1/2 kilo
Red Mirch Powder 1/2 Tspn
Turmeric Powder 1/4th Tspn
Ginger-Garlic Paste 2Tspn
Garam Masala Powder 1Tspn
Black Pepper Powder 1Tspn
Grinded HaraMasala(5 Greenmirch,1 Coriander,1/2 Pudina)
Curry Leaves Few
Nimbu 1
Oil for frying
Salt to Taste
FOR GARNISHING: Freshly cut Coriander and Fried Onion


Pressure cook mutton with Salt,Turmeric Powder and Ginger-Garlic Paste with 1 and 1/2 cups of water for 10mins.Do not let the mutton condense fully otherwise it will get mashed when you start frying it.
Now dry out the water in the cooker.
Take a pan and heat 5-6 Tbspns of oil and add some curry leaves,fry them for a minute and take them out in a plate and crush them a bit and keep it aside.
Now add the condensed mutton to the pan and fry for about 2mins, later add Redmirch Powder,Kalimirch Powder,Haramasala paste and Garammasala Powder and fry mutton to golden brown colour and add the crushed Curry leaves .
Lastly add Nimbu ka juice add keep frying till done.Garnish it with freshly cut Coriander and friend onion.

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