Ingredient
Mutton 1 kg
Shangrila Vinegar 3 tbs
Ginger ½ inch pc
Garlic 8 cloves
Green chillies (for paste) 6 units
Shangrila Worcestershire Sauce 2 tbs
Cumin 1 tsp
Whole Coriander ½ tsp
Whole Red Chillies 8 units
Fenugreek (Kasoorie Meithei) 1½ tbs
Salt as per taste
Tomatoes 1 kg
Whole Green Chillies (Large) 8 units
Ginger (julienne for garnish) 1 inch pc
Charcoal 6 pcs
Oil for cooking ¾ cup
Preparation
Method
- Make a solution of 2 glass of water and 2 tbsp of Shangrila White vinegar. Leave for 15 minutes.
- Make a fine paste of garlic ginger and green chillies by adding a little water. Set aside.
- Roast whole coriander, whole red chillies and cumin,when slight aroma comes, remove, cool and coarsely grind it, add Kasoorie Meithei to it, mix well and set aside.
- Place 5 to 6 small charcoal pieces on hob, turn on the flame place cooking utensil or wok over it.
- Heat oil, add garlic ginger, green chillies paste and fry till aroma comes. Add meat, Shangrila Worcestershire Sauce and fry it till color changes. Add pieces of tomatoes, cover and leave on slow flame till meat is tender (this will take 1 hour).
- When meat is tender, raise the flame, cook and stir till oil separates. Add 1 tbs spice mix and keep on stirring.
- When curry starts to get thicken place the hot charcoal piece on top of the meat, drop some oil on it cover and leave to absorb charcoal smoke. Wait till smoke subsides.
- When done remove charcoal piece. Sprinkle rest of the masala, add green chillies, ginger julienne and serve hot with thick naan or steamed rice.
