|
|
Meat and Turnip Curry Recipe
|
|
|
|
Ingredients : |
|
1/2 kg
1
1/4 teaspoon
2 teaspoons
2 teaspoons
1 tablespoon
1 tablespoon
1 teaspoon
1 tablespoon
1 1/2 tablespoons
1
Turnips
6
1/4 teaspoon
Shabdeg
1/2 kg
3 tablespoons
3
1 teaspoon
1 teaspoon
1 1/2 teaspoons
1 1/2 teaspoons
1/2 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 tablespoon
1 cup
3 tablespoons
1-2 tablespoons
2 teaspoons
1 up
1/4 teaspoon
|
Minced mutton
Egg, lightly beaten
Tenderon powder
Garlic paste
Ginger paste
Chopped coriander leaves
Chopped green chilies
Salt
Powdered poppy seeds
Parched gram, ground
Medium onion, roasted and ground
Oil for deep frying
Medium turnips
Salt
Oil for shallow frying
Boneless mutton
Oil
Medium onions, grated
Garlic paste
Ginger paste
Garam masala powder
Kashmiri chili powder
Asafoetida powder
Ginger powder
Powdered aniseed
powdered caraway seeds
Powdered green cardamom
Turmeric powder
Dry fenugreek leaves
Curd, whisked
Powdered almond
Lime juice
Salt
Fresh tomato puree
Saffron soaked in 1 tablespoon
kewra water
|
|
Method :
Meatballs
-
Mix together all
ingredients for meatballs, except oil and shape into turnip-sized
balls.
-
Heat oil for deep frying
in a deep frying pan and fry meatballs till brown.
-
Drain and set aside.
Turnips
-
Peel turnips but keep
whole.
-
Prick with a fork and
sprinkle with salt.
-
Heat oil for shallow
frying in a frying pan and fry turnips till golden.
-
Drain and set aside.
Shabdeg
-
Wash meat, pat dry and cut
into 5 cm cubes.
-
Heat oil in a non-stick
pan, which has a tight fitting lid.
-
Add meat, onions, garlic,
ginger, spice powders and fenugreek leaves, and fry stirring
frequently till brown.
-
Gently add meatballs,
turnips and remaining ingredients except saffron-flavored kewra
water.
-
Stir in 2 cups water,
cover pan and simmer over low heat for an hour.
-
Sprinkle in saffron
flavored kewra water and serve.
|
|
|
|
|
