mhaans turcarri khasta



  • A piquant mutton curry made by cubing and piquéing mutton, rubbing in a pounded paste of minced onion, black pepper, paprika, dry-roasted mustard seeds and ground cinnamon with oil, leaving 2 hours then layering the meat in a buttered pan with onion rings, ground fenugreek, chopped ginger and garlic, finishing with onion rings and chopped mint. This is covered with mutton stock and simmered until the meat is tender, skimming and adding stock to keep the level high. Finally it is mixed, a little asafoetida added, and the whole kept warm for 15 minutes before serving.