MUTTON ANARI (POMEGRANATE) Procure 1kg mutton shoulder pieces. Wash n rub salt/ turmeric and keep aside. Peel 700 gm Anar and extract juice. Cut 400gm onions and make paste. Heat thick bottom vessel and put 150 ml. Canola Oil (can substitute with Olive / Sunflower oil but not Mustard oil). Drop onion paste and fry it on medium flame till golden brown. Reduce flame to simmer and add 1 tablespoon garlic, 1 tablespoon of ginger paste and saute it for 2 minutes. Add mutton and gently stir for 5 minutes on medium flame. Add 2 teaspoon of dhania (coriander) powder and stir for 2 minutes and likewise 2 teaspoon of jeera (cumin)powder, chilly powder and Garam masala. Keep on stirring so that masala does not get stuck / burnt. When almost dry and oil starts floating add Anar juice and stir for 2 minutes on high flame. Put the lid and pressure cook it for your desired thickness of gravy. In case if you want light gravy increase 100 ml anar juice more with a dash of garam masala. I preferred quorma style gravy with CHOCOLATE like appearance!!
Posted on: Thu, 14 Aug 2014 04:06:13 +0000