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Preparation Time : 30
Cook Time : 20
Total Time : 50
Mutton ,cut into medium size with medium fat 1 kgs
Fresh Curd 200 gms
Onion,cut in big size and opened in layer 1 kgs
Ginger ,finely chopped 1 1/2 inch
Garlic cloves,peeled 50 gms
turmeric powder 1 tbsp
Dry/Green Chili,medium heat 8-10 nos
Coriander Powder 3 tsp
Kashmiri Chili Powder/Paparika 1/2 tsp
Black Cardamom Pods 2 nos
Green Cardamom 6 nos
Cloves 8 nos
Mace(Javitri) Flakes 2-3 nos
Cumin Seeds 1 tbsp
Mustard Oil/Veg Oil 10 ml
Oil 2 tbsp
Bay leaf 3 nos
Coriander Leaves 1 tbsp
Salt ,to taste 1 tsp
Wash mutton properly and drain excess water.
Take a large open bowl and mix mutton, curd, onion, garlic, turmeric powder, coriander powder, chillies, cardamom, cloves, cinnamon, javitri ,100 ml oil and salt together.
Rub mutton and all ingredients together properly so each species release their aroma and onion become soften n messy. At least 15-20 min must be rubbing required.
Heat 2 tbsp oil in a deep fry pan or a pressure cooker.
Fry cumin seeds and bay leaf in oil.Put rubbed meat in pressure cooker and fry on low heat till oil comes out from meat.Stir several times in between so spices may not be burn. Always put lid on pressure cooker.
When oil comes out from meat than add a glass of water and give a pressure cooking of 3 whistle on low heat. Cool it down naturally.
Garnish it freshly chopped coriander leaves.
Serve it with plain chapati and rice .
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