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This recipe provides instructions for making a melt in your mouth mutton curry. It calls for marinating lamb or mutton overnight in a paste of ginger, garlic, green chilies, coriander, mint and vinegar. The next day, the meat is sautéed with onions and then tomatoes, spices and water are added before pressure cooking. Once cooked, the curry is simmered until thickened before being served with a pinch of cardamom and lemon juice.

Author

Anitha Vinukumar

Language

EN