Ingredients
- 450 grams mutton with bones (Goat)
- 3 tablespoons Greek yogurt/hung curd
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon chilli powder
- 3 tablespoons ghee
- 3-4 cloves (pods)
- 1 cinnamon stick
- 2 black cardamom pods
- 4-5 pepper corns
- 1-2 small bay leaves
- 1 onion, diced small
- 1 tablespoon ginger garlic paste
- 2 tomatoes (pulped)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 1/4 cups water
How to Make
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Step 1: Infuse the mutton with the marinade and set it aside for a leisurely 2-hour soak. Feel free to refrigerate it during this marination period.
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Step 2: On a low flame, melt the ghee in the cooker. Add in the whole spices and let them release their aromatic essence.
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Step 3: Toss in the onions and stir until they achieve translucency. Add the ginger-garlic paste, letting it cook for 2–3 minutes.
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Step 4: Add the marinated mutton and roast for 5 minutes until mutton changes colour
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Step 5: Add in the garam masala, cumin, and coriander powder. Stir and cook for an additional 5 minutes.
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Step 6: Add the tomato pulp and mix well. Cook for 5 more minutes. Keep stirring.
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Step 7: Now, add water and stir well. Close the lid of the cooker and give 6–7 whistles. Switch off the flame.
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Step 8: Rest the recipe for 10 minutes. Release all the steam by lifting the whistle. Finish by garnishing with fresh coriander.
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Step 9: Make sure you squeeze some lemon before having it, it adds to the taste more.
We hope you enjoy this recipe!
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