Ingredients
- Mutton 1kg
- Mustard oil 5 tbsp
- Ghee 2 tbsp
- Curd 250g
- Onion paste 2 tbsp
- Brown onion 1/2 cup
- Ginger 2 tbsp
- Garlic paste 2 tbsp
- 2 tomatoes chopped
- Diced and fried potato (optional )
- Salt to taste
- Cumin paste 1tbsp
- Green cardamom 5 pods
- Black cardamom 2 pods
- Cinnamon 1/2 inch
- Cloves 10 to 15
- Black pepper 10 to 15
- Mace a little (javitri )
- Nutmeg (Jaifal)
- Turmeric 2 tbsp
- Red chilly powder 2 tbsp
- Kashmiri chilly powder 2 tbsp
Marinate the mutton with turmeric powder, curd, salt , and ginger garlic paste 1 tbsp each for 2 hrs. Then add a little water and pressure cook the mutton for 20 mins .
Heat the mustard oil in a pan add 1 tbsp ghee to it as well. Now add all the whole spices(Green cardamom 5 pods, Black cardamom 2 pods, Cinnamon 1/2 inch, Cloves 10 to 15, Black pepper 10 to 15, Mace a little (javitri ), Nutmeg (Jaifal)) to the oil. Saute for few seconds and and add the onion paste to it . Saute until the onion turns little brownish . Now add the garlic paste and saute for another few mins . After that add the tomatoes following with a little salt , this will help to turn the tomatoes into paste faster. Now add the pressure cooked mutton( only mutton not the water) and bhuno until the oil leaves the mashala . Now add the ginger paste followed by the red chilly & kashmiri red chilly paste .
TipsRemember if we are intending to make dry mutton we should always add the ginger paste almost at the last , just before adding the water because sauteing ginger in oil for long will turn the taste of the dish a little bitter .
Now back to recipe ...:) Add the brown onions and the water of the pressure cooked mutton and the potatoes if you wish to add them.
Cover the pan and let it cook for 15 mins in a low flame . Don't forget to stir the mutton in regular intervals or it will get stuck to the pan .Once the mutton is done add the remaining gee to it stir a little put the lid on for 2 mins and serve hot with roti or rice .
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