Hyderabadi Karahi
Ingerdients:
For Matination:
1: mutton chops 1 kg
2: yogurt 1 cup
3: ginger & garlic paste 1 tbsp
4: desiccated coconut 1 tsp
5: poppy seeds 1 tsp (or) cashew nuts 8
For Curry:
1: oil 1 cup
2: tomatoes 4 large (grind)
3: red chilli powder 1 & 1/2 tsp
4: black pepper powder 1 tsp
5: garam masala powder 1 tsp
6: cumin seeds 2 tsp (dry roasted & crushed)
7: coriander seeds 1 tbsp (dry roasted & crushed)
8: salt 1 & 1/2 tsp
9: green chilli 3 (chopped)
10: ginger 2 inch (Julian cut)
11: green chilli 5
12: dry fenugreek leaves 1 & 1/2 tsp
Recipe:
1: grind coconut, poppy seeds.
2: marinate the meat with yogurt, ginger & garlic paste, and mixture on poppy seeds and coconut, mix and keep aside for 1 hour.
3: heat oil add tomatoes, red chilli, black pepper, garam masala, cumin, coriander, salt, green chilli mix and cook high flame for 3 minutes.
4: then add the marinated meat and fry on high flame for 3 minutes.
5: add water 1 & 1/2 glass mix, wait for a boil on high flame and then cover and cook on low to medium flame till the meat is tender and oil separates.
6: then add green chilli, ginger, dry fenugreek leaves mix and simmer on low flame for 5 minutes.
7: serve hot with naan, roti.
1: Chutney, Raita & Salad Recipes
2: Rice Recipes
3: Meat, Chicken, Fish & Eggs Recipes
6: Naan, Roti, Parath, Poori & Dough Recipes
7: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA