Mutton Durbari
Marinated mutton pieces cooked with onion, ginger-garlic pastes and other ingredients
Prep Time 30 minutes mins
Total Time 30 minutes mins
- 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
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.