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Mahrukh Mogrelia

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by Mahrukh Mogrelia

Ingredients:
1 kilo mutton with bones
7 ripe Alphonso mangoes,peeled and keep mango whole.
1 tbsp ginger garlic paste
1 tbsp green chile garlic paste
1 tbsp Kashmiri chile powder
1 tbsp sambhar masala
1 tsp curry powder
1 tsp turmeric powder
1 tsp sugar
2 inch cinnamon

5 cardamom
Salt as per taste.

For gravy:
Half cup brown caramelized onion, barista.
Half kilo small onions/pearl onions, peeled kept whole.

Method:

In broad pan,patiyo heat 7 tbsp oil,add whole spices,stir,add both paste n add mutton along with pearl onions. Stir nicely,till mutton is roasted then add all dry masala, brown onions,slow fire and add warm required water and let it simmer for 15-20 minutes.

Then shift to pressure cooker and keep all peeled mangoes on top.Cook mutton as per your timing,approximately 15 minutes more in cooker. Let it cool .

First remove mangoes,simmering gravy on fire if not thick.Assemble n serve hot with chappati.

Bon Appetite

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HI THERE ! Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Parsi Cuisine. Over time, millions of people have visited her site in search of Parsi and Indian recipes. Thanks for visiting. http://www.ParsiCuisine.com