• • Prep Time
  • 20 Minutes
• • Cook Time
  • 45 Minutes
• • Serving
  • 6
  • 6

Instructions

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.

To proceed

• 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.

• Recipe Type : Curries, Lucknow, Mutton, Non vegetarian, Non Vegetarian, Regional