Recipe: Cuisine Expert Amber Inam

Photos: Aiman Inam

INGREDIENTS:
250 grams Mutton Chops
250 grams Mutton Kidney (cubes)
250 grams Mutton Heart (cubes)
1 Mutton Brain (cubes)
1 tbsp Red Chili Powder
½ tsp Turmeric Powder
Salt to taste
1 tbsp Ginger-Garlic paste
1 medium size Onion (chopped)
½ tsp Mix Spices powder
½ tsp Whole Coriander (crushed)
½ tsp Cumin Seeds (crushed)
¼ tsp Kasoori Methi
1 tbsp Ginger (julienne)
2 tbsps Green Chilies (chopped)
½-cup Tomatoes (chopped)
2 tbsps Yogurt
2 tbsps Coriander Leaves
1 tbsp Lemon Juice
2 cups Water
½-cup Oil

METHOD:
Boil the brain till tenderize and clean its veins. Heat oil in a pan and add onions in it. When it changes the color to golden brown, put the chops, salt, turmeric powder, red chili powder and ginger-garlic paste in the pan. Stir it on high flame for 10 to 15 minutes.
Add two cups of water in the mixture and cover the pan for half an hour on slow flame. When the water dries out and the meat is tenderized, add tomatoes and cover the pan for another 10 minutes on slow flame.
Stir the mixture for 10 minutes on medium-high flame. Put the brain, kidney and heart in to the mixture and stir it for 15 to 20 minutes on medium-high flame.
Turn down the flame, add yogurt into it, and mix it well. Then add all the above ingredients (except coriander leaves, lemon juice and ginger) and mix it well. Cover the pan and leave it on slow flame for 10 to 15 minutes. When the oil floats on top, add lemon juice, coriander leaves and ginger in to it and mix it. Serve with naan and salad.

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