11 years of PNC

its hard to believe even for me that i wrote a post about PNC completing a decade a year back. Time has flown and again and now its eleven years that we have been operating.

From the bumpy ride which started in 1999 on this date 19th May, till the smooth road with a few speed breakers the journey has been very hectic, informative, challenging yet satisfying. I wanna thank all my family , friends and well wishers for the support.

DEHATI MUTTON

INGREDIENTS

MUTTON------------------- 500 GMS
ONIONS--------------------250 GMS
GARLIC--------------------125 GMS (for paste and chopped) keep two aside whole
GINGER-------------------- 50 GMS
GREEN CHILLI------------- 25 GMS
RED CHILLI WHOLE------- 3 - 4 PCS
RED CHILLI POWDER----- 20 GMS
CORIANDER POWDER----- 50 GMS
HALDI (TURMERIC)POWDER----------- 20 GMS
GREEN CORIANDER------- 75 GMS
MUSTARD
OIL------------- 75 GMS
SALT TO TASTE
CURD----------------------- 100 GMS
WHOLE GARAM MASALA ---- LITTLE

METHOD:

1. Wash the Mutton and marinate in curd, ginger garlic paste, salt and red chilli.
2. Chop the Onions and some ginger and garlic coursely.
3. Add Mustard oil in a pan and heat. Add the whole garam masala, whole red chilli, and split green chilli.
4. Add the onions, garlic and ginger. fry till golden brown.
5. Now add the coriander powder, haldi (turmeric) and chilli powder. Fry till the sides leave oil.
6. Put the washed marinated mutton and fry for atleast 20 minutes, before adding water.
7. Add the whole garlic and let the meat simmer till cooked.
8. Garnish with Fresh coriander and juliennes of ginger.