|Tomatoes (tamater)||2 big|
|Onions (payaz), sliced||2 cups|
|Garlic (lahsan) cloves||10-15|
|Ginger (lahsan)||2” Piece|
|Sesame (til) seeds||½ tea spoon|
|Poppy (khuskhus) seeds||1 tea spoon|
|Red chillies (lal mirch)||4|
|Brown cardamom (badi elaichi)||2|
|Green cardamom (chhoti elaichi)||2|
|Cinnamon (dalchini)||2” piece|
|Caraway seeds (shahi jeera)||¼ tea spoon|
|Peppercorns (kali mirch)||6-7|
|Salt (namak)||to taste|
|Vegetable oil||for frying onion|
|Clarified butter (ghee)||¼ cup|
Preparation of mutton
- 1. Chop mutton into small pieces and keep aside. Take them in a pressure cooker and add little salt.
- 2. Tie cloves (3 pieces), brown cardamom and cinnamon (1”) in a cloth and drop this in cooker.
- 3. Now cook the mutton till it becomes almost done.
- 4. Drain out the extra water and preserve it for further use.
Preparation of spices
- 1. Heat oil in a pan and fry the onions over medium flame till they become golden in colour.
- 2. Take the fried onion in a blender jar and add garlic and ginger and make a smooth paste and set aside.
- 3. Roast sesame seeds, poppy seeds, chillies, cinnamon, caraway seeds, green cardamoms, cloves and peppercorns and grind them to smooth powder.
- 4. Blanch and mash the tomatoes into a puree, strain it and keep aside.
- 1. Heat the clarified butter (ghee) in a pan. Add the prepared paste of onion and fry it for 4-5 minutes.
- 2. Add the cooked meat and fry them on medium heat until all the moisture dries and the colour changes to a reddish brown.
- 3. Now add the prepared spices paste and salt; fry this for further 10 minutes on low flame.
- 4. Now add tomato puree along with the remaining mutton stock and let it boil on medium to low heat for further 10-15 minutes.
- 5. Once done serve hot with Shreemal or Lachha paratha.