INGREDIENTS
For marinade:
- Mutton: 500g
- Curd: 300ml
- Onion paste: ¼ cup
- Grated ginger: 1 tsp
- Minced garlic: 1 tbsp
- Salt: 1 tsp
- For Tempering Oil:
- Bay leaves: 2
- Dry red chilli: 3-4
- Black peppercorn: 1 tsp
- Cinnamon stick: 2 of 1” stick
- Cloves: 1 tsp
- Green cardamom: 1 tsp
- Ghee: 2 tbsp
- Others:
- Onion paste: 2 tbsp
- Poppy seed paste: 3 tbsp
- Cashew nut paste: 2 tbsp
- Nutmeg powder: ½ tsp
- Crushed mace: ½ tsp
- Sugar: 1 tbsp
- Salt: 1 tsp
- Ghee: 3 tbsp
INSTRUCTIONS
- Add all the ingredients under ‘For Marinade’ in a mixing bowl with the mutton and mix well. Keep them covered in the refrigerator overnight or at least 1 hour.
- Heat ghee in a pressure cooker, add all the ingredients under ‘For Tempering oil’ and allow them to splutter.
- Shake off the marinade from mutton pieces and add mutton into the cooker. Fry for 2-3 mins on medium-high flame.
- Mix 2 cups of warm water into the marinade and mix well. When the mutton changes colour a bit add the marinade water mixture into the cooker. Bring it to a boil, close the lid with weight and cook for 4-5 whistles or until the mutton is half done.
- Grind poppy seeds and cashews separately and keep them in individual bowls.
- Heat the rest of the ghee in a large wok or pan. Add onion paste and sauté for 1-2 mins or until onion changes colour to golden.
- Pour the poppy seed paste and cashew paste and continue to sauté for another 2-3 mins or until the raw smell is gone. Add nutmeg powder and crushed mace.
- When ghee separates from the mixture add mutton pieces and fry for 4-5 mins. Add the spiced-up mutton stock to the pan. Cover and continue cooking until the mutton is nicely done. Add sugar & salt and adjust the seasoning at this point of cooking.
- Once the mutton is done switch off the flame and transfer to the serving bowl immediately.
- Drop a dollop of ghee on the top and serve hot with Paratha or Naan and some Desi Salad.
