Ingredients
- Mutton,cut into 1½ inch pieces --- 800 grams
- Oil --- 4 tablespoons
- Asafoetida --- 1 1/4 teaspoons
- Cinnamon --- 2 one-inch sticks
- Cloves --- 6-8
- Ratanjot --- 4-6 inch piece
- Black peppercorns --- 5-6
- Black cardamoms --- 4
- Kashmiri red chilli powder ---1 tablespoon
- Fennel seed (saunf) powder --- 2 teaspoons
- Dry ginger powder (soonth) ---1 tablespoon
- Coriander powder --- 1 tablespoon
- Salt --- To taste
- Yogurt(whisked) --- 1 cup
Cooking Method
- Heat oil in a thick-bottomed pan.
- Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
- Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.
- Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan.
- Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
- Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally.
- Serve hot with rice or rotis.
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