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Preparation Time : 10
Cook Time : 60
Total Time : 70
Mutton - 600-700 gm (boneless)
Ginger garlic paste - 2 tablespoon
Turmeric powder - 1tsp
Chilli powder - 1 tablespoon
Dry red chilies - 3-4 broken
Coriander seeds - 2 teaspoon
Black Peppercorns - 1 teaspoon
Fennel Seeds - 2 teaspoon
Kalonji - 1 teaspoon
Fenugreek Seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Onions - 2 finely chopped
Cloves - 4
Cinnamon stick - 2 inches
Star Anise - 1 small
Asafetida - 1/2 teaspoon
Vinegar - 1/2 Cup
Mustard Oil – 1 Cup
Salt - 1-2 tablespoon or as per taste
Cut the mutton into small cubes and keep aside.
Take the whole spices in a blender and pulse for a few seconds just to coarsely grind to open the flavors.
Heat oil in a pan. Reduce the heat and add ginger garlic past, fry for a 2 mins.
Add onion and fry till it is golden brown. Add the grounded spices, turmeric powder and red chili powder and fry on low heat for about 2 minutes.
Add the mutton pieces and fry on high heat till the moisture dries up and the mutton changes color to brown.
Now add water little at a time, salt to taste and cook the mutton on low-medium heat till the meat is cooked completely. At this stage constant stirring is required. It takes approx 50-60 mins to get cooked.
Once the mutton is cooked completely let the water evaporate completely. Add the vinegar and cook for 3-5 mins and take off the heat. You can add little more of oil for the meat to submerged completely in the oil.
Let it cool down completely and put it in a sterilized jar. It is ready to be eaten but take much better as it get matured. For longer life shelf refrigerate it and always use a clean spoon on every serving.
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Akum Raj Jamir