Name: Mutton Durbari
Prep time: 30 min
Total time: 30 min
Ingredients: 500 g Mutton pieces (washed and drained); Ginger (A small piece, chopped); 5 nos Garlic cloves (chopped); 1 no Onion (chopped); 2 nos Green chillies (sliced); 1 tbsp Tomato puree; 1 tbsp Coriander leaves (chopped); 1 1/2 tbsp Ghee; 1/2 cup Warm water; 1 1/2 tbsp Wine vinegar; 1/2 tbsp Mustard seeds; 1/2 tbsp Sesame seeds (Ellu); 2 nos Dry red chillies; 1 tbsp Poppy seeds (Khus khus); Cinnamon (A small piece, Karugapatta); 2 nos Cloves (Grambu); 1 no Cardamom (Elakka); 5 nos Black pepper corns (crushed)

Mutton Durbari

Marinated mutton pieces cooked with onion, ginger-garlic pastes and other ingredients

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

500 g Mutton pieces washed and drained
Ginger A small piece, chopped
5 nos Garlic cloves chopped
1 no Onion chopped
2 nos Green chillies sliced
1 tbsp Tomato puree
1 tbsp Coriander leaves chopped
1 1/2 tbsp Ghee
1/2 cup Warm water
1 1/2 tbsp Wine vinegar

For grinding:

1/2 tbsp Mustard seeds
1/2 tbsp Sesame seeds Ellu
2 nos Dry red chillies
1 tbsp Poppy seeds Khus khus
Cinnamon A small piece, Karugapatta
2 nos Cloves Grambu
1 no Cardamom Elakka
5 nos Black pepper corns crushed

Instructions

For preparing mutton darbari, first put the spices for grinding in a mixer bowl. Grind the spices to a smooth paste adding some wine vinegar.
Marinate mutton pieces with this spice mixture and keep in fridge overnight.
Heat ghee in a pan and fry onions. Add ginger-garlic pastes, salt and fry for a few minutes.
Stir in mutton pieces and stir fry until browned.
Pour warm water and remaining vinegar. Cover with a lid and bring mutton durbari to a boil.
Reduce the flame and cook until mutton is tender. Stir at intervals.
Add tomato puree, green chillies and coriander leaves. Simmer for 5 minutes.
Serve mutton durbari hot with onion rounds and rotis.