#alaali

Ingredients

250-300 gm mutton, cut into medium sized pieces

2 Tbsp mustard oil

1/2 inch cinnamon stick

1 1/2 tsp zeera

2 cloves

2 black cardamom

3-4 onions, chopped semi-fine

3 tsp garlic paste

2 tsp ginger, minced

2 tsp kasoori methi

1 1/2 turmeric

Salt, to taste

1 tsp kashmiri masala

1 dried red chilli

3 cups water

2 1/2 heaped tsp dry mango powder(Aamchoor)

3 green chillies de-seeded

Chopped coriander leaves, to garnish

1 1/2 tsp saunf

Method

In a deep pan add mustard oil. Let it heat.

Now quickly add cinnamon, zeera, cloves, black cardamom and onions. Saute till pink.

Add garlic paste and ginger. Saute till brown.

Add kasoori methi, turmeric, salt, kashmiri masala, dried red chilli and 1 cup water. Let it cook.

Now add the mutton and cook for 5-7 minutes. Coat nicely with the masalas.

Now add 2 cups water. Let it come to a boil. Cover the pan and cook on medium flame till the meat is tender. (Takes about an hour.)

Once the meat is cooked add dry mango powder, green chillies and saunf. Mix.

Ingredients: One kg Mutton, salt, turmeric powder, mustard oil, ginger garlic paste, dahi, garam masala, potatoes, four or five big onions, green chillies, one big tomato.

Method: Lightly wash the mutton pieces, remove water and keep in mixing bowl. Do not over wash mutton. Sprinkle salt, turmeric powder, mustard oil and a little bit of ginger garlic paste, and let it marinate for a while. You can add a spoon of dahi too. The onions need to be thinly sliced. In a pressure cooker, heat mustard oil till it starts smoking and add all the Bengali garam masalas (cloves, cardamom, cinnamon and tej patta) and green chillies according to your taste. When they start splattering, add the chopped onions and saute till they are almost red. Now add the ginger garlic paste and stir well. Add tomato and fry till oil separates, then add turmeric powder, dhaniya and jeera powder. Buffalo Meat Exporters