Ingredients:
500 gms fresh mutton
2 potatoes, cut into half
For the mutton marinate paste:
3 large tbsp of curd
2 tsp red chili powder
2 tsp garam masala powder
2 tsp jeera powder
1 tsp of sugar
½ tsp of turmeric powder
1 tsp of ketchup
0.5 tsp ghee/ mustard oil (the authentic version would probably have 6 table spoons)
2 tsp of whole garam masala
2-3 bay leaves
4-5 cloves
4-5 cardamon
4-5 dried red chilies
4-5 medium onions ground to paste or finely chopped (the advantage of a paste is that you hardly need any oil)
Paste of 3-4 medium size tomatoes
2 tbsp of ginger paste
1 tbsp of garlic paste.
A cup of water
Method:
1. Marinate the mutton in the marinate paste and keep it in the fridge overnight.
2. Saute the whole garam masala, dried red chilies, bay leaves, cloves and cardamon in the heated mustard oil.
3. Once the spices start to crackle, add the onion paste. Keep stirring until brown.
4. Add the ginger and garlic (2:1) pastes and stir the mixture till it begins to darken and stiffen.
5. Add the tomato pulp and cook till it looks dusky and heady.
6. Add in the mutton and potato marinade now and stir the mixture together for about 5 minutes.
7. Add a cup of water, shut the pressure cooker and put the stove on high flame.
8. Wait for about 8-9 whistles, put the cooker on simmer and let it cook for another 15-20 minutes.
9. Serve hot with your choice of roti.
500 gms fresh mutton
2 potatoes, cut into half
For the mutton marinate paste:
3 large tbsp of curd
2 tsp red chili powder
2 tsp garam masala powder
2 tsp jeera powder
1 tsp of sugar
½ tsp of turmeric powder
1 tsp of ketchup
0.5 tsp ghee/ mustard oil (the authentic version would probably have 6 table spoons)
2 tsp of whole garam masala
2-3 bay leaves
4-5 cloves
4-5 cardamon
4-5 dried red chilies
4-5 medium onions ground to paste or finely chopped (the advantage of a paste is that you hardly need any oil)
Paste of 3-4 medium size tomatoes
2 tbsp of ginger paste
1 tbsp of garlic paste.
A cup of water
Method:
1. Marinate the mutton in the marinate paste and keep it in the fridge overnight.
2. Saute the whole garam masala, dried red chilies, bay leaves, cloves and cardamon in the heated mustard oil.
3. Once the spices start to crackle, add the onion paste. Keep stirring until brown.
4. Add the ginger and garlic (2:1) pastes and stir the mixture till it begins to darken and stiffen.
5. Add the tomato pulp and cook till it looks dusky and heady.
6. Add in the mutton and potato marinade now and stir the mixture together for about 5 minutes.
7. Add a cup of water, shut the pressure cooker and put the stove on high flame.
8. Wait for about 8-9 whistles, put the cooker on simmer and let it cook for another 15-20 minutes.
9. Serve hot with your choice of roti.