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“This is a really spicy meat recipe from Rajasthan in India. Made with 30 red chillies ! We love hot food but you can cut down on the chili. This one's been in our family for years. Slow cooking, but really good if you like hot curry”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put yoghurt in a bowl, add all spice powders (chili, turmeric, coriander), 30 chillies and salt to taste.
  2. Let this sit until needed.
  3. Heat oil in large vessel.
  4. Add all dry spices.
  5. Slice onions thin and add to oil, stir and fry till dark brown.
  6. Add mutton.
  7. Roast this until the colour changes to dark and the oil separates from the meat.
  8. Add the yoghurt mixture.
  9. Once again, keep stirring this till the water dries up.
  10. Then pour in enough hot water to cover the meat in the vessel.
  11. Cover this and let cook till the meat is tender, stirring occasionally so nothing sticks to the bottom.
  12. Alternately, if you use a pressure cooker, wait till the pressure starts building and then time.
  13. After 20 minutes your meat is done.
  14. Garnish with fresh coriander leaves.
  15. Serve hot with boiled rice or Indian bread.

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