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Preparation Time : 1440
Cook Time : 40
Total Time : 1480
1 cup dried peas, soaked in water overnight
250 gms mutton, cubed
2 tbsp. mustard oil
1-2 bay leaves
2-3 green cardamoms
1 tsp. cumin seeds
1 onion, chopped
1 tbsp. ginger-garlic paste
1/2 tsp. turmeric powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp. salt or to taste
1 tomato, chopped
1 tsp. ghee
1 tsp. coriander leaves, chopped
Pressure cook the drained peas in 1 & 1/2 cups water for 10 minutes on a low flame after the first whistle. Keep aside.
Pressure cook the mutton too in 1 12 cups water for 20 minutes on a low flame after the first whistle and keep aside.
Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and add the onion. Fry till light brown.
Now add the ginger-garlic paste and all the dry spies mixed with 1/4 cup water. Fry till the oil separates and then add the tomatoes. Cook till it is mashed.
Add the boiled peas and mutton. Cover and simmer for 4-5 minutes. Adjust water according to the gravy desired.
When done, add ghee and garnish with chopped coriander leaves and chopped onion. Serve with poori or paratha.
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