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Rajma Mutton

Rajma Mutton

Cooking Time

Preparation Time : 480

Cook Time : 40

Total Time : 520

Ingredients

Serves 3

  • 1 cup rajma, soaked overnight

  • 300 gms. mutton on bones, cubed

  • 1 potato, boiled & cubed

  • 2-3 tbsp. oil

  • 1

  • 2-3 green cardamoms

  • 4-5 cloves

  • 1-2 dry red chilies

  • 1-2 bay leaves

  • 1 onion, chopped

  • 1-2 fresh red chilies, chopped

  • 1 tbsp. ginger-garlic paste

  • 1 tsp. tomato paste

  • 1/2 tsp. turmeric powder

  • 1 tsp. salt or to taste

  • 1 tbsp. coriander-cumin powder

  • 1 tsp. red chili powder

  • 1/2 tsp. garam masala powder

  • 1 tsp. ghee

  • 1 tsp. coriander leaves, chopped

Directions

  • 01

    Pressure cook the mutton in one cup water for 20-25 minutes on a low flame after the first whistle. Keep aside.

  • 02

    Pressure cook the soaked rajma in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.

  • 03

    Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.

  • 04

    Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.

  • 05

    Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame.

  • 06

    When done, add ghee and give it a mix. Garnish with chopped coriander leaves and serve with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.

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