1/2 kg Mutton
1/2 cup Curds
1 1/2 tsp ginger garlic paste
2 big onions finely chopped
2 med sized tomatoes chopped
2 to 3 green chillies slitted
2 tbsp Oil/ghee
1/ 2 tsp Garam masala powder
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp pepper
1 tsp fennel seeds
2 to 3 bay leaves
4 to 5 green Cardamom
4 to 5 Clove
1 inch Cinnamon stick
1 tsp meat masala/red chilli powder
Method
- Wash the mutton pieces and drained excess water .
- Apply salt and 1/2 tsp turmeric powder and keep aside for 20 to 30 min.
- Chop the onions and tomatoes fine and keep aside.
- Dry roast the coriander, cumin ,fennel and pepper corns and grind to a powder .
- Heat a thick bottomed vessel or a pressure cooker add ghee followed by bay leaves cinnamon stick cloves and cardamom seeds.
- Saute for 2 to 3 min
- Then add the ginger garlic paste and saute till raw smell goes off .
- Add the chopped onions and saute till they turn light golden brown .
- Add the tomatoes and cook until mushy .
- Then add the green chillies
- Now add the mutton masala and saute
- Add the marinated mutton and mix well for 5 to 6 minutes.
- Also add the beaten curd/yogurt keeping the flame to the lowest, mix the curds well until the mutton and the masala is well coated .
- Add the coriander fennel powder and mix.
- Add around 2 to 2 1/2 cups water and cover the pressure cooker lid and cook on med high flame for 3 to 4 whistles or until done .
- Once done release the pressure and open the lid add the garam masala powder and mix .
- Garnish with coriander and mint leaves.
- Serve with Naan/Pulao or Paratha .
Notes
I have pressure cooked you can slow cook the mutton in a thick bottomed vessel it may take around 30 to 35 minutes.
You can use red chilli powder I prefer meat /mutton masala .
