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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Mutton (small pieces) - 500 gm
Refined white oil - 2 tbsp
Cinnamon - 2" piece
Cloves - 7-8
Green cardamom - 4-5
Asafoetida (hing) - 1/4 tsp
Salt - 1 tsp or as desired
Kashmiri mirch powder - 1 tsp
Deggi mirch powder - 1/2 tsp or as desired
Ginger powder (sonth powder) - 2 tsp
Fennel seed powder (saunf powder) - 2 tsp
Garam masala (freshly ground mixture of cinnamon, green cardamoms and cloves) - 1 tsp
Curd (beaten well) - 1 cup
Water - 1 cup
Method of Preparation
1. Wash mutton and keep aside.
2. Heat oil in a pressure cooker. Add cinnamon, cardamoms and cloves, and fry for 10 secs.
3. Add mutton pieces, asafoetida and salt. Fry on low heat till the released water is absorbed.
4. Add the chilli powders and ginger powder. Mix and fry for 2 minutes on medium heat.
5. Add beaten curd, little by little, and keep frying on low heat, till all the curd is used up.
6. Fry for another 2-3 minutes, till mutton starts sticking to the bottom of pressure cooker.
7. Add fennel seed powder and water, mix and bring it to boil on medium heat.
8. Add garam masala powder, mix and close the pressure cooker.
9. Cook till mutton is well done.
10.Tastes great when eaten with boiled basmati rice.
Notes and Tips
2. You will get thin gravy in this preparation, because there is no onion in it. Hence, it is eaten normally with rice and not roti.
