|
|
Serving: 3-4 persons
Ingredients:
Mutton - 1 kg chops
Curd or Yoghurt (dahi) - 3 tbsp
Chilli powder - 1 tsp
Fennel seeds (Mouri or Saunf) - 3 tsp, powdered in a coffeee grinder or mortar and pestle
Ginger - 1/2 tsp, grated
Black cardamom (Bodo elaichi) - 1
Green cardamom (elaichi) - 2
Cinammon (darchini) - 1 inch stick
Cloves (lobongo or lavang) -3
Asafoetida or Hing - 1 small pinch
Garam masala powder -1/2 tsp
Oil - 3 tbsp
Salt to taste
|
Preparation:
-
Wash the mutton and drain the water.
Cooking procedure:
-
In a pressure cooker, add the oil and heat to smoking. Add the green and black cardamoms, cloves, cinnamon and the hing powder and fry until the spices sputter.
-
Add the mutton chops and fry for 4-5 minutes. Add 1 cup water, close the cooker and pressure cook on low flame for 25 minutes. Do not use high heat or mutton will be overcooked. If required, remove after 20 minutes and check the tenderness. The mutton should be almost done.
-
Remove the mutton and cool to room temperature.
-
In a bowl, add the curd, chilli powder, fennel powder, ginger, garam masala, and salt to taste, whisk in one direction for 1 minute till mixture is smooth.
-
To the almost cooked mutton, add the curd mixture on low heat. Stir frequently for 7-10 minutes until the oil starts to leave the masala.
-
Garnish with coriander leaves and sliced halves of a boiled egg. Serve hot.
Serving Suggestions:
Serve with roti, paratha, rice, or pulao. Serve a cucumber and onion salad alongside.
|