Ingredient:
1) Mutton Cubes with Bone - 500 Kg.
2) Onion - 5 Nos.(Big Size)
3)Ginger Garlic Paste - 4 Tbsp.
4) Curd - 1 cup.
5) Green Chilly - 4 Nos.
6) Turmeric Powder - 1 Tsp.
7) Kashmiri Red Chilly Powder - 2 Tbsp.
8) Red Chilly Powder - 11/2 Tsp.
7) Roasted Cumin Powder - 2 Tsp.
8) Coriander Powder - 3 Tsp.
9) Mutton Curry Masala - 2 Tsp. ( store brought)
10) Salt to taste.
11)Fried potato cubes - 7- 8 nos.
12) Garam Masala Powder - 1 Tsp.
13) Bay leaf - 2 Nos.
14) Green Cardamom - 4 Nos.
15) Black Cardamom - 1 No.
16) Shahi jeera - 1 Tsp.
17) Cinnamon Stick - 1 inch.
18) Chopped Coriander - 2 Tbsp.
19) Lemon Juice - 11/2 Tbsp.
20) Mustard Oil - 3 Tbsp.
21) Ghee - 1 Tbsp.
22) Tomato - 1 No. ( Cut into cubes.)
Procedure :
1) Wash the mutton cubes and squeeze the water from it. In a mixing bowl take clean mutton pieces curd, lemon juice,salt , 3 tbsp ginger garlic paste and all the dry spices except garam masala. Also add 4 nos of onion cut into cubes . Mix it very well and keep it in freeze for at lest 2 - 3 hours .
2) In a non stick pan add mustard oil , temper it with shahi jeera, green cardamon, black cardamon,cinnamon stick and bay leaf. When the aroma of whole spices comes out add one chopped onion and remaining ginger garlic paste. Saute it for few mins then add marinated mutton pieces.
3) Cook this for about 15-20 mins on slow flame. When the it starting to oozes out oil transfer it to a pressure cooker and also add 3 cups of water, fried potato cobes salt and green Chilly. Cook it until 4 to 5 whistle. Switch off the flame and let the pressure settle down automatically.
4) After that check the consistency of the gravy if needed add 1 cups of warm water . Then add tomato cubes , garam masala, chopped coriander and ghee. Simmer it for 5 to 10 min on slow flame.Serve hot with steam rice and simple tomato cucumber salad .
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