Tender and succulent mutton prepared in a chickpea curry makes for a dish that is as delicious as it is healthy. A perfect blend of meat and lentils, and when served with rice, it is a complete balanced meal. A great option for lunch or dinner.
Oil3 – 4 tablespoons
Mutton meat, boneless½ KG
Ginger garlic paste1 teaspoon
Garam Masala½ teaspoon
Red chili powder1 tablespoon
Turmeric powder½ teaspoon
Coriander Powder½ teaspoon
Cumin Powder½ teaspoon
Tomato paste1 tablespoon
Pigeon pea split lentil, soaked1 ½ cups
Green chilies3 - 4
Freshly chopped corianderfor garnish
In a large pot, over medium flame, heat oil and saute onions until brown.
Add meat, ginger garlic paste and stir for 6 minutes until the meat is no longer pink.
Add chopped tomatoes, salt, garam masala, red chili powder, turmeric powder, ground cumin, ground coriander and mix well.
Add tomato paste, water and stir well.
Now add yogurt, mix and cover the lid cooking for 7 minutes.
Add pigeon pea split lentils and stir. Then add green chilies, water, mix and cover the lid slow-cook for 10 minutes.
Garnish with freshly chopped coriander.
Enjoy! Please give us your feedback in the comments below.