Ingredients:
Mutton / Lamb – 500 gram / 1/2 kg
Lemon Juice – 2 tsp
Salt to taste
Garam Masala Powder – 2 tsp
For Tempering:
Ghee / Clarified Butter- 5 tblspn
Bay Leaf – 2
Cinnamon / Pattai – 3 cm stick
Black Cardamom – 2 pods crushed
Green Cardamom – 4 pods crushed
Asafoetida / Hing / Kaya posi – 1/2 tsp
For Paste:
Curd / Plain Yogurt – 1 cup
Kashmiri Chilli Powder – 3 tblspn
Green Cardamom Powder – 1 tsp (powder 4 pods)
Black Cardamom Powder – 1/2 tsp (powder 2 pods)
Fennel Seed Powder / Saunf / Sombu – 1 tblspn
Dry Ginger Powder / Chukku Podi – 1 tblspn
Black Pepper Powder – 1 tsp
Method:
Take mutton in a bowl. Add salt and lemon juice.
Mix well, leave it to marinate overnight or 2 hours or you can cook it straight away like i did.
Take curd in a bowl and whisk till it is smooth.
Add in all the ingredients given for paste.Mix well and set aside.
Now heat ghee in a pot. Add in all the tempering ingredients and saute for a min.
Add in mutton few at a time and brown the meat.
This will take around 2 to 3 mins per batch. As the mutton browns remove it to a plate and continue with the next batch. When you are browning the last batch, add all the browned mutton in and let it all heat through.
Now add in the curd mix and mix well. Let this cook and brown for 10 mins.
Add in water and mix well. Add more salt if needed. Now bring everything to a boil, cover the pot and simmer for 2 hours.
Once it is cooked and the meat falls off the bone, turn off the heat and serve with rice or roti.
Prepared, tried and tested by: Robin Singh
