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Number of Votes 3
Number of times Viewed 13855
Comments 0
Rating 2/5.0
Occasion: Any   Total servings: 3-4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 30 minute
How to serve: Hot    

Salan recipe by Yasmin Khan at
Mutton curry in which a fragrant mix of mtton and spices liven up the earthiness and taste of mutton.

1 Kilo Mutton
SaltClick to find more about Salt according to taste
1 tsp chili powder
3 tbs dhuniyaClick to find more about dhuniya powder
1/4 tsp haldiClick to find more about haldi powder
1 medium sized onionClick to find more about onion chopped
3-4 tbs oil
1 tsp garam masala
1/2 tsp gingerClick to find more about ginger paste
1/2 tsp garlicClick to find more about garlic paste

Fry the onionClick to find more about onion low flame then remove from the oil and spread out on a plate to dry out.
Meanwhile in the hot oil add all the spices with a few tbs of water and mix well aver medium heat.
Then add the meat and stir until the water has dried.
Then add 2-3 glasses of water, cover and leave on low heat to tenderize.
When the water is half dried, crush the onionClick to find more about onion you fried earlier and add to it.
At this point you can either continue cooking as it is and let the meat soften and cook tilClick to find more about til the desired consistency of curry remains OR you can add some vegetable to it...
such as potatoClick to find more about potato cut into quarters, bhindiClick to find more about bhindi, lauki, arvi, kaddoo, potatoClick to find more about potato/peas, carrotClick to find more about carrot, or tinda.
This type of salan should be watery in consistency.

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