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Preparation Time : 15
Cook Time : 30
Total Time : 45
curry cut mutton (with bone) 500 gms
split chickpea lentils 150 gms
big onion chopped 1 nos
ginger paste 1 tsp
garlic paste 1 tsp
green chillies 4-5 nos
green cardamom (elaichi) 5-6 nos
cinnamon (dalchini) 2-3 nos
cloves (laung) 5-6 nos
star anise (chakra phool) 2 nos
nutmeg (javitri) 1 nos
cumin powder (jeera) 1 tsp
coriander powder (dhaniya) 1 tsp
red chilli powder 1/2 tsp
turmeric powder (haldi) 1/2 tsp
salt (or according to taste) 1 1/2 tsp
bay leaves (tej patta) 2 nos
oil 2 tbsp
fresh coriander leaves for garnishing 1/2 cups
Soak the chickpeas overnight with a little salt. Before cooking, drain the water and keep the chickpeas aside.
Marinate the mutton with ginger and garlic paste and little salt, for atleast 1 hour.
Dry roast the garam masala (cinnamon, cardamom, clove, star anise and nutmeg) in a frying pan till the aroma of the spices starts coming. Make sure the spices don’t get burned. Now, remove the pan and let the spices cool down. Once it’s done, crush the spices (but don’t make powder).
In a pressure cooker, heat oil and add bay leaves and crushed garam masala. Stir it and add chopped onion and green chiilies.
Once the onion turns golden brown, add the marinated mutton and stir until oil starts leaving the mutton.
Now add cumin powder, coriander powder, turmeric powder and salt. Stir it for 2 minutes.
Add chickpeas and stir it again for another 2-3 minutes.
Add water and cover the lid of the pressure cooker. Leave it on full flame for 5-6 whistles.
Remove the pressure cooker from the flame and let the pressure cool down. Open the lid and check if you have your desired gravy. If you want to add more gravy, add hot water and let it cook for another 5-6 minutes on full flame.
Now, when your preparation is ready, remove it in a serving vessel and garnish with chopped coriander leaves.
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