Credits:
riyasworld.blogspot.com
kashmirifood.com
Ingredients:
1 kg lamb mutton (chest pieces).
1 kg fresh shalgum (turnip).
1 table spoon haldi powder
(turmeric).
3 table spoons saunf powder (fennel).
1 tea spoon saunth powder (ginger powder).
4 crushed moti elaichi (black cardamom).
4 half crushed laung (cloves).
1 table spoon zeera (cumin).
2 table spoons salt / to taste.
1/4 tea spoon kala zeera (black cumin).
3 ladles mustard oil.
1/4 tea spoon hing (asafoetida).
Method:
Wash the mutton and drain off the excess water.
Peel off the turnip, cut them into four pieces each and wash them.
Heat the oil in a pressure cooker put mutton, zeera, salt, hing and start frying.
When the mutton is half fried add shalgum and fry it further for five minutes.
Add haldi and stir. Put three glasses of water and add saunf, saunth, laung and moti elaichi.
As soon as it starts boiling, cover it with lid and pressure cook it till tender.
Lift the lid and add half crushed kala zeera, boil for another two minutes and serve with hot boiled rice.
