Ingredients
- Mutton 750 gm
- Split green gram 100 gm
- Split red lentil 100 gm
- Gram lentil 200 gm
- Onion 1 (raw finely chopped)
- Oil ¾ cup
- Mixed whole spices 1 tbsp
- Ginger garlic paste 2 tbsp
- Salt 1 tbsp
- Chili powder 2 tbsp
- Coriander powder 1 tbsp (roasted and grind)
- Cumin 3 tsp (roasted and grind)
- Turmeric ½ tsp
- Tomato 750 gm (blend and strain)
- Green chilies 8 (whole)
- Lemon salt ½ tsp
- Coriander for garnishing (chopped)
- For Baghar:
- Clarified butter ¼ cup
- Button red chilies 6 – 8
- White cumin 1 tsp
- Curry leaves 20
Cooking Directions
1. Soak
all the lentils for 2 hours.
2. Boil
the lentils together with chopped onion until tender, blend and keep aside.
3. Heat
oil add whole spices with ginger garlic paste, salt, chili powder, coriander,
cumin, turmeric and blended tomatoes, fry well.
4. Add
mutton and fry well.
5. Add
3 cups water cover and cook till mutton tender.
6. Add
in the boiled lentils with green chilies, cook till thick and add lemon salt.
7. Lastly
give baghar by heating clarified butter add button red chilies, white cumin and
curry leaves.
8. Add
to the lentils and simmer for 10 minutes.
9. Garnish
with chopped coriander.
10. Serve with
rice.