| Wash mutton thoroughly. Smear it with salt and white pepper powder all over. |
| Now, marinate the mutton in the mixture of curd and ginger paste. |
| Keep it in the refrigerator for at least 30 minutes. |
| Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil. |
| Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high. |
| Stir the mutton until its water comes out. Turn the flame to low. |
| Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft. |
| Add kewra essence, when the mutton is properly cooked. |
| Mutton Rezala is ready to serve. |
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