Boneless mutton recipe served with vadilal garlic butter naan bread

Boneless mutton recipe served with vadilal garlic butter naan bread Please like and share Fatima's Favourite foods Cape Town INGREDIENTS:

Mutton-- 1/2 kg (boneless and cubed) Onion-- 2 medium size (cut into rings) Yogurt-- 5 tbsp Garam Masala-- 1 tsp Ginger Garlic Paste-- 1 tbsp Tomatoes-- 2 large Green chillies-- 5-6

Turmeric Powder-- 1/2 tsp Chilly Powder-- 2 tsp Coriander Powder-- 2 tsp Cumin seeds-- 1 tsp Cardamom-- 2 no Cloves-- 2 no Cinnamon stick-- 2 inch piece Coriander leaves-- 1/2 cups chopped Salt-- as per tatse oil for frying soya sauce--4 tbsp

METHOD:

Wash mutton pieces and drain well.

Marinate the meat with yogurt, ginger garlic paste and half the quantity of each spices.

Refrigerate it in a container with lid for over night.

Bring the meat to room temperatute.

Take meat cubes one by one and shallow fry them in oil.

In another kadaai, take some oil and add onion rings, tomato cubes and all the spices and saute.

Now add fried meat cubes and green chillies and soya sauce.

Add some water and cover with lid till the water gets absorbed.

Garnish with corriander and serve hot with vadilal garlic butter naan or Fatima's puff paratha

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