Ingredients |
|
| Mutton | 1 kg |
| Onion (payaz), chopped | 750 gm |
| Garlic (lahsan) paste | 1 ½ table spoon |
| Ginger (adrakh) paste | ½ table spoon |
| Tomato (tamater) | 1 chopped |
| Mustard Oil (sarso ka tel) | ½ cup |
| Salt (namak) | to taste |
| Clarified butter (ghee) | 1 table spoon |
| Hot spices (garam masala) | 1 tea spoon |
| Red chilli powder (lal mirch) | to taste |
| Cumin (jeera) powder | 1 tea spoon |
| Coriander (dhaniya) powder | 1 table spoon |
| Black pepper (kali mirch) | 1 teaspoon |
| Turmeric (haldi) powder | 1 tea spoon |
| Brown cardamom (badi elaichi) | 2 |
| Bay leaf (tej patta) | 2 |
| Clove (laung) | 3-4 |
| Cinnamon (dalchini) | 1” piece |
| curd (dahi) | 4-5 table spoons |
| Coriander leave chopped | 1 table spoon |
Method
- 1. Mix cumin, black pepper, coriander, garlic, ginger, turmeric and red chilli in blender to make smooth paste.
- 2. Mix this paste with salt and curd and keep aside.
- 3. Clean and wash mutton pieces and marinate it with the prepared mixture and leave for 15 to 20 minutes
- 4. Heat mustard oil in a cooker and put bay leaf, cardamom, clove, cinnamon and stir it for 1 minute.
- 5. Then add chopped onions and cook them till become pink.
- 6. Then add marinated mutton and cook till oil gets separated (25-30 minutes).
- 7. Then add tomatoes and let it cook for further 10 minutes.
- 8. Now add hot spices and 4- 5 cups of water and pressure cook for 3-4 whistles, till mutton becomes tender.
- 9. Once it is done add clarified butter and chopped coriander leaves and serve this with rice or paratha.
- Recipe Type : Bihar, Non Vegetarian, Regional
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