Mutton cooked in rich gravy with aromatic spices. It leaves your kitchen smelling good too! Well as much as I love this dish I like to stay of it too.. 🙂 its additive and I can mop up till the last bite…
The recipe is from the Hawkins cookbook. I have not made any change to the recipe but altered the quantity of the ingredients since I was using 1 kilo of mutton where as the original uses more.
- Mutton (Shoulder) – 1 kg , cut into bite size pieces
- Whole coriander seeds – 2 tablespoon
- Cumin seeds – 1 ½ teaspoon
- Poppy seeds – 3 teaspoons
- Almonds – 12 nos
- Brown cardamoms – 1
- Pepper corns – ½ teaspoon
- Cloves – 2
- Mace – a pinch
- Grated coconut – 2 tablespoon
- Ginger – 15 grams
- Garlic – 5 cloves
- Grated nutmeg – a pinch
- Bay leaf
- Cinnamon stick – 1 cm
- Green cardamom – 2 nos
- Onion – 1 large, grated
- Tomato – 1 large, chopped
- Turmeric powder – ½ teaspoon
- Whole dry chillies – 4-5 nos. Soaked in ¼ cup hot water for 15 mins.
- Kashmiri chilli powder – 1 tablespoon
- Yogurt – ½ cup, beaten
- Water – ½ cup
- Salt as per taste
How to –
In a pan roast together coriander, cumin, poppy seeds, almonds, brown cardamoms, peppercorns, cloves, maze, coconut and grind to fine paste along with Ginger, garlic and soaked dry chillies adding enough water (use the water in which the chillies were soaked) . Set aside.
Heat oil in a pressure cooker pan. Add the bay leaf, cinnamon and green cardamom until fragrant. Add the grated onion and fry till golden. Add the ground paste, tomatoes, turmeric and chilli powder. Stir well.
Add the yogurt 1 tablespoon at time. Stir and blend well. Continue to add the remaining yougurt the same way. Cook until the oil start to separate. Add the meat, salt and fry till the meat is lightly browned. Add the water and mix well. Closed the pressure cooker and cook till done.
Garnish with fresh coriander and serve with rice or rotis.