Lemony Rajma Mutton Masala

Name: Lemony Rajma Mutton Masala
Cuisine: Indian
Ingredients: 1 cup rajma, soaked overnight; 300 grams mutton on bones, cubed; Few kaffir lime leaves; 1 potato, boiled & cubed; 2-3 tbsp. oil; 1 " cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 1-2 dry red chilies; 1-2 bay leaves; 1 onion, chopped; 1-2 fresh red chilies, chopped; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste; 1/2 tsp. turmeric powder; to taste salt; 1 tbsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1 tsp. red chilli powder or to taste; 1 tsp. ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nonv - For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version? I tried it for the first time and it turned out simply yummy. And to make it more aromatic, drop in some kaffir lime leaves for a refreshing lemony flavour. Enjoy it with plain steamed rice, jeera rice, pulao, Kuska Biryani, naan, tandoori roti or chapati. I am sure it will go very well with appam, dosa or idiyappam too.

Bethica Das @kitchen_flavours

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Ingredients

1 cuprajma, soaked overnight
300 grams mutton on bones, cubed
Few kaffir lime leaves
1potato, boiled & cubed
2-3 tbsp.oil
1 " cinnamon stick
2-3green cardamoms
5-6cloves
1-2dry red chilies
1-2bay leaves
1onion, chopped
1-2fresh red chilies, chopped
1 tsp.ginger-garlic paste
1 tsp.tomato paste
1/2 tsp.turmeric powder
to tastesalt
1 tbsp.coriander-cumin powder
1/2 tsp.garam masala powder
1 tsp.red chilli powder or to taste
1 tsp.ghee

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Steps

1

Pressure cook the soaked rajma too in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.
2

Pressure cook the mutton in one cup water and the kaffir lime leaves for 20 minutes on a low flame after the first whistle. When done, discard the lime leaves and keep aside.
3

Heat oil in a pan and fry the potatoes lightly. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chilli. Saute for a few seconds.
4

Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water. Fry till the oil separates.
5

Add the fried potatoes, boiled mutton & boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame.
6

When done, add ghee and give it a mix. Serve as a side dish with plain steamed rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.