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Mutton in Cashew Sauce recipe

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Features for "Mutton in Cashew Sauce"

Non-vegetarian dish, Served as main course, high in calorie


Ingredients for "Mutton in Cashew Sauce"   (Click here for measurement conversion)

Vegetable oil - 4 Tablespoons
Potatoes, peeled and cubed - 350 gm
Bay leaf - 1
Whole dried Red Chilli - 1
Cardamom pods - 5
Cinnamon stick, 1-inch - 2
Whole Cloves - 2
Onion - 2 cups, finely chopped
Ginger - 2 Tablespoons peeled, minced
Garlic - 1 Tablespoon, chopped
Green Chilli - 1 teaspoon de-seeded, chopped
Turmeric powder - 0.5 teaspoon
Cumin powder - 2 teaspoons
Sugar - 0.25 teaspoon
Lamb/mutton - 1kg, preferably boneless, cut into 2-inch cubes
Water - 0.5 cup
Plain Yogurt - 2 Tablespoons
Cashews or Almonds - 1 Tablespoon, ground in a blender to a coarse powder
Salt - 0.5 teaspoon
Garam masala - 0.5 teaspoon
Mild onion rings, for garnishing




Method for "Mutton in Cashew Sauce"

Heat hakf of the oil in a pan over medium heat. Fry the potatoes until they turn medium brown. Remove from oil and set aside. Add rest of the oil to the pan and heat over medium heat. Fry bay leaf, red chili, cardamom, cinnamon, and cloves for a few seconds. Add onion and fry until brown, stirring constantly. Stir in ginger, garlic, green chilli, turmeric, cumin, and sugar. Add meat and water. Lower the heat and simmer, and let cook, covered, for 30 minutes. Add the potatoes and simmer, and let them cook, covered, until both meat and potatoes are tender. This will take about 30 minutes. Turn heat to minimum. Blend in yogurt, nuts, and salt and remove from heat. Avoid prolonged heating which will curdle the sauce. Stir in garam masala. Garnish with onion rings.


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