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Preparation Time : 10
Cook Time : 45
Total Time : 55
400 gms. mutton with bones
3 onion, sliced
1 cup yoghurt
2 tbsp. ghee
1/3 cup ginger-garlic juice
1 tsp. red chili powder
1/2 tsp. turmeric powder
1 tsp. salt or to taste
1 tbsp. roasted coriander-cumin powder
1 tsp. garam masala powder
1/2 tsp. pepper powder
1 tsp. kewra water
1/4 tsp. saffron
1/2 cup oil
Boil the mutton in 2 cups water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
Heat oil in a pan and fry the onions till golden brown in colour. Drain and allow it to cool down. Then mix with the yoghurt and mash well.
Heat ghee in a pan and fry the drained mutton pieces till it turns slightly brown. Now add the yogurt-onion mix. Cover and simmer till the oil separates.
Add the ginger-garlic juice and all the dry spices. Mix to combine everything well. Stir fry for 1-2 minutes.
Add 1 cup mutton stock and pressure cook for 1-2 whistles. Remove the mutton pieces and strain the gravy.
Simmer the strained gravy and the mutton pieces for 2 minutes. Switch off the flame. Add the kewra water and saffron.
Keep it covered for 5-10 minutes. Serve with plain steamed rice, pulao, plain biryani, jeera rice or any Indian bread.
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