Completion Time: 15-20 minutes.
- 1 kg mutton preferably from chest.
- 50 ml mustard oil.
- 1/4 tea spoon hing (Asafoetida).
- 4-5 laung (Cloves).
- 3 moti elaichi (Black cardamom).
- 3 green elaichi (Cardamom).
- 2 table spoon saunf (Fennel).
- 1 table spoon haldi powder (Turmeric powder).
- 2 pieces daalcheeni (Cinnamon).
- 1 table spoon salt.
- 2 Tej patta (Bay leaves).
- 1 tea spoon zeera (Cumin).
- 1 tea spoon garam masala.
- 1 cup milk.
- Wash the mutton and drain off the excess water.
- Heat the oil in a pressure cooker or a deep pan.
- Add mutton and layer it evenly with a table spoon of salt.
- Fry for five minutes on full flame.
- Add hing, zeera, half crushed cloves and continue to fry for a minute. (Care should be taken that the mutton does NOT turn brown.)
- Add a glass of water (approximately 400ml).
- Now add rest of the ingredients except cardamom, garam masala and milk.
- Place the lid and cook upto three whistles (if you are cooking it in a pan, cook it till tender).
- Now add milk, garam masala and crushed elaichi and boil for two minutes.
- Garnish with coriander or mint and server with white boiled rice.
NOTE: In this post, frying means absorption of the liquid that the mutton produces on addition of salt.
If you relished the heavenly taste of this delicacy, please share this recipe with your friends.
If you have any questions, please feel free to comment on this blog post and I’ll try my best to help you out.