A yummy, must try recipe from Mughal era. I got my hands on this recipe from an aunt of my friend. It is easy to make and can be made when we have guests. Thick gravy and a tickler of your taste buds!
Ingredients:
Mutton: 1 kg
Bay leaf: 4
Onions: 300 gms, finely chopped
Tomatoes: 300 gms, finely chopped
Curds: 450 ml, beaten
Ginger paste: 2 tbsp
Garlic paste: 2 tbsp
Coriander powder: 2 tsp
Red chilli powder: 2 and 1/2 tsp(Kashmiri powder)
Garam masala: 1 tsp
Salt to taste
Water: 3/4 cup
Green chilies: 2 slit
Coriander leaves: 1/4 cup
Coarsely Ground Masala:
Cumin seeds: 1/2 tbsp
Green cardamom:4
Cloves: 8-10
Blend together all the above to a coarse masala.
Method:
Heat oil in a heavy bottomed cooker, add the coarsely ground masala and bay leaves.
After a minute add the chopped onions and saute till the onions turn translucent. Add the garlic and ginger pastes and keep stirring till the raw smell goes.
Now add the tomatoes, stir till they are soft. Add the beaten curds and mix well. Keep stirring for 5 minutes.
Add the dry masalas, coriander powder, red chilli powder, garam masala and mix well till the oil floats on the top.
Add the mutton pieces and mix well till the masala smears well on all the pieces. Keep giving a stir once or twice and cook for 5-8 minutes.
Add salt, water and half of the coriander leaves, mix and close the cooker and cook on high flame for 15 minutes( 3 whistles). Cook on low flame for 10 minutes.
Take the cooker of the flame, when the pressure has gone open the cooker.
Thickness of the gravy can be decide and the cooker be put back on the gas, if a thick gravy is needed. Add the slit green chillies.
Finally transfer to a serving bowl and garnish with coriander leaves.
Serve hot with chappatis, rotis or jeera rice.
Ingredients:
Mutton: 1 kg
Bay leaf: 4
Onions: 300 gms, finely chopped
Tomatoes: 300 gms, finely chopped
Curds: 450 ml, beaten
Ginger paste: 2 tbsp
Garlic paste: 2 tbsp
Coriander powder: 2 tsp
Red chilli powder: 2 and 1/2 tsp(Kashmiri powder)
Garam masala: 1 tsp
Salt to taste
Water: 3/4 cup
Green chilies: 2 slit
Coriander leaves: 1/4 cup
Coarsely Ground Masala:
Cumin seeds: 1/2 tbsp
Green cardamom:4
Cloves: 8-10
Blend together all the above to a coarse masala.
Method:
Heat oil in a heavy bottomed cooker, add the coarsely ground masala and bay leaves.
After a minute add the chopped onions and saute till the onions turn translucent. Add the garlic and ginger pastes and keep stirring till the raw smell goes.
Now add the tomatoes, stir till they are soft. Add the beaten curds and mix well. Keep stirring for 5 minutes.
Add the dry masalas, coriander powder, red chilli powder, garam masala and mix well till the oil floats on the top.
Add the mutton pieces and mix well till the masala smears well on all the pieces. Keep giving a stir once or twice and cook for 5-8 minutes.
Add salt, water and half of the coriander leaves, mix and close the cooker and cook on high flame for 15 minutes( 3 whistles). Cook on low flame for 10 minutes.
Take the cooker of the flame, when the pressure has gone open the cooker.
Thickness of the gravy can be decide and the cooker be put back on the gas, if a thick gravy is needed. Add the slit green chillies.
Finally transfer to a serving bowl and garnish with coriander leaves.
Serve hot with chappatis, rotis or jeera rice.
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