Recipe Contributed By: Anupriya Sinha, Pune |
Mutton (ribs, leg and chops) – 750 gm (medium pieces)
Marinade:
Curd – ¾ cup
Salt – as per taste
Turmeric powder – ½ tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Chilli powder – 1 tsp or as desired
Ginger-garlic paste – 1 tsp
Caraway seeds (Shahjeera) – 1 tsp
Black peppercorns – 20-25
Mustard oil – 1 tbsp
Other ingredients:
Ghee – ½ cup
Cinnamon stick – 1 (3" piece, broken)
Green cardamom – 7-8
Cloves – 15-20
Black cardamom – 2-3
Mace – 1 (broken)
Bay leaf – 2-3
Dry red chilli – 4-5 (whole)
Onion – 3 medium (sliced)
Green chilli – 2-3 (slit)
Ginger – 2" piece (julienned)
Garlic – 10-12 cloves (julienned)
1. Mix the mutton pieces with the marinade as given above. Keep marinated for at least 2 hrs.
2. Heat ghee in a handi(deep, thick bottomed pan) and add the whole spices from cinnamon to dry red chilies.
3. Add the sliced onion and saute till translucent.
4. Add the marinated mutton, ginger and garlic juliennes, green chilies, and stir well. Keep stirring on medium heat till all the moisture is released from the contents.
5. Simmer for about 45 minutes to 1 hr, till gravy reduces to ¼ th. Stir intermittently.
6. Transfer the contents to a pressure cooker, at this stage and cook first at high till steam releases. Lower the heat and cook for 5-7 minutes.
7. Release pressure and open the lid. Reduce the gravy further, on low heat, till oil separates from sides.
8. Serve hot with rice or roti.