Spicy Red Mutton Gravy Recipe by ZMA
Spicy Red Mutton Gravy Cooking Instructions 45 minutes 1 Marinate the Mutton pieces with Red Chilli powder, Paprika powder, Ginger garlic paste, Cumin powder, Salt and Yoghurt. Set aside for an hour. 2 In a cooking pot or a Pressure Cooker, add Oil and fry the Mutton pieces for 10 minutes. Now saute Onions. Also add Gnger garlic paste and green chillies and saute till the Onions turn golden brown in colour. Add Coriander and Turmeric powders and saute till Oil oozes out. 3 Add pureed Tomatoes and Garam Masala. Mix well, add 2 cups of water and bring it to a boil on a high heat. Cover and cook on a low heat for almost an hour. Cook until it's done to a semi thick consistency Gravy. That's it. Serve with Naans or Pulao. It tastes yummy with Hyderabadi Baghara Khana. 1 Marinate the Mutton pieces with Red Chilli powder, Paprika powder, Ginger garlic paste, Cumin powder, Salt and Yoghurt. Set aside for an hour. 1 Marinate the Mutton pieces with Red Chilli powder, Paprika powder, Ginger garlic paste, Cumin powder, Salt and Yoghurt. Set aside for an hour. 2 In a cooking pot or a Pressure Cooker, add Oil and fry the Mutton pieces for 10 minutes. Now saute Onions. Also add Gnger garlic paste and green chillies and saute till the Onions turn golden brown in colour. Add Coriander and Turmeric powders and saute till Oil oozes out. 2 In a cooking pot or a Pressure Cooker, add Oil and fry the Mutton pieces for 10 minutes. Now saute Onions. Also add Gnger garlic paste and green chillies and saute till the Onions turn golden brown in colour. Add Coriander and Turmeric powders and saute till Oil oozes out. 3 Add pureed Tomatoes and Garam Masala. Mix well, add 2 cups of water and bring it to a boil on a high heat. Cover and cook on a low heat for almost an hour. Cook until it's done to a semi thick consistency Gravy. That's it. Serve with Naans or Pulao. It tastes yummy with Hyderabadi Baghara Khana. 3 Add pureed Tomatoes and Garam Masala. Mix well, add 2 cups of water and bring it to a boil on a high heat. Cover and cook on a low heat for almost an hour. Cook until it's done to a semi thick consistency Gravy. That's it. Serve with Naans or Pulao. It tastes yummy with Hyderabadi Baghara Khana. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast Crockpot Beer 🍺 London Broil Steamed buns Dirt Pudding Chicken Macaroni Salad Baked Croissant French Toast Makhana butterscotch kheer Custard apple basundi Chicken tikka creamy cheesy macaroni/indo Italian style Sundubu Jjigae (Sup Tahu Pedas Ala Drakor) 🍰☕Welsh Tea Cakes🍰☕ Qeema waly samosy Dirt Pudding Baked Croissant French Toast Beyond Beef Bolognese Curd Rice Makhana butterscotch kheer Custard apple basundi Chicken tikka creamy cheesy macaroni/indo Italian style Sundubu Jjigae (Sup Tahu Pedas Ala Drakor) 🍰☕Welsh Tea Cakes🍰☕ Qeema waly samosy Dirt Pudding Baked Croissant French Toast Beyond Beef Bolognese Curd Rice