Tuesday, February 25, 2014

Kashmiri Meatballs and peas

Kashmiri Meatballs and peas


1kg finely minced mutton
200 gm boiled peas. 100 ml mustard oil.2 tsp LAL mirch powder2 tsp saunf powder½ tsp saunth powder1 tsp garam masala2 tbsp black cardamom seeds1 tsp cuminpinch hing (asafetida).2 tej patte (bay leaves).1 tbsp desi ghee


1. Put minced mutton in a big bowl. Add salt, mirch powder, saunf powder ( ½ tsp), pinch of saunth powder, few drops of mustard oil and two spoons of black cardamom seeds.
2. Mix the contents evenly. Now make oval mutton balls. In a pan Heat oil Fry meatballs at low heat till brown. Keep aside
3. In same pan at low flame and add zeera, hing, and half crushed laung and stir.
4. Now add kashmiri mirch, put about 50ml water and stir continuously till dark red colour appears and the water dries up.
5. Add half glass of water, saunth, saunf, bay leaves, salt and boil it.
6. Put the mutton balls one by one and cook on low flame for 10 minutes. Add peas .
7. Add garam masala and desi ghee and cook for another one minute.

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