Indian Cooking Recipe : Mutton Jhal Frezie
750 gm boneless meat
(cut into small cubes)
500 gm onion
2 tbsp ginger-garlic paste
1 cup oil
1 tsp sugar
1 tsp vinegar
4-5 dry red chillies
salt to taste
Peel and chop half the onions into fine slices and the other half into thick
Marinate the mutton pieces in ginger, garlic, vinegar and salt, and keep aside
for 1 hour. Pressure cook the meat pieces with 1 cup of water till they are
just tender. Reserve the marinade.
Hence the oil in a pan and fry the fine slices till they are translucent. Mix
in the dry red chillies, mutton cubes with marinade the rest of the onions and
the chilli paste. Fry these together on a medium heat, stirring from time to
time. You may need to add 2 tsp of water if the onions begin to stick to the
bottom. Fry the meat and the onions till the thickly chopped onions are cooked
and attain a light golden colour. Mix in the sugar and the vinegar and stir-fry
for another 2-3 minutes till the gravy is absolutely dry.
Serve with paranthas.