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Ingredients:
1 kg mutton preferably from chest.
50 ml mustard oil.
1/4 tea spoon hing (Asafoetida).
4-5 laung (Cloves).
3 moti elaichi (Black cardamom).
3 green elaichi (Cardamom).
2 table spoon saunf (Fennel).
1 table spoon haldi powder (Turmeric powder).
2 pieces daalcheeni (Cinnamon).
1 table spoon salt.
2 Tej patta (Bay leaves).
1 tea spoon zeera (Cumin).
1 tea spoon garam masala.
1 cup milk.
Methods:
Wash the mutton and drain off the excess water.
Heat the oil in a
pressure cooker or a deep pan.
Add mutton and
layer it evenly with a table spoon of salt.
Fry for five
minutes on full flame.
Add hing, zeera,
half crushed cloves and continue to fry for a minute. (Care should be
taken that the mutton doesNOT turn brown.)
Add a glass of
water (approximately 400ml).
Now add rest of
the ingredients except cardamom, garam masala and milk.
Place the lid and
cook upto three whistles (if you are cooking it in a pan, cook it till tender).
Now add milk,
garam masala and crushed elaichi and boil for two minutes.
Garnish with
coriander or mint and server with white boiled rice.
NOTE: In this post, frying means absorption of the liquid that the mutton produces on addition of salt.
Watch and Learn:
Sorry no video could be found.
