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Prep time : 10 minutes Cooking time : 20 minutes Total Time: 30 Minutes
INGREDIENTS: Mutton 1kg Ginger garlic paste 2 tbsp Turmeric powder 1/2 tsp Ghee 4 tbsp Salt to taste Water 1/2 cup Kashmiri whole chillies 10 Spicy whole chillies 6 Peppercorns 1tbsp Clove 4 Star anise 1 Coriander seeds 1 tbsp Jeera 1 tsp Fennel seeds 1 tsp Cinnamon stick 1 inch Ginger 1 inch Garlic 2 big cloves Lemon juice 1 tbsp Water 1/4 cup Curd 4 tbsp Curry leaves for garnish PREPARATION : In pressure cooker heat the 3 tbsp of ghee add the ginger garlic paste and turmeric fry it for 2 minutes then add the mutton pieces and add salt to it, fry it for around 3-4 minutes. Now add the water and pressure cook the mutton for 5-6 whistles. In a frying pan dry roast the chillies, pepper corns, fennel seed, coriander seeds, clove, star anise, jeera and cinnamon stick till aromatic. In a mixing jar add the roasted spices, ginger, garlic, lemon juice and water to make a smooth paste. One the pressure is released from the cooker open it and separate the mutton broth and keep aside. Heat a heavy bottomed pan with 1 tbsp of ghee and the paste and curd to the ghee, fry it for few minutes then add the mutton broth to the paste and fry it till the gravy thickens and ghee separates from the masala. Now add the mutton pieces to the masala and fry it for around 2-3 minutes. Garnish it with some fresh curry leaves. Enjoy it with and roti, paratha, naan or dosa😊.
𝗡𝗼𝘁𝗲: 𝘔𝘺 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘪𝘴 𝘢 𝘧𝘢𝘴𝘵𝘦𝘳 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘰𝘧 𝘵𝘩𝘦 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘥𝘪𝘴𝘩. 𝘠𝘰𝘶 𝘤𝘢𝘯 𝘶𝘴𝘦 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘪𝘯 𝘱𝘭𝘢𝘤𝘦 𝘰𝘧 𝘮𝘶𝘵𝘵𝘰𝘯. 𝘐𝘧 𝘶𝘴𝘪𝘯𝘨 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘺𝘰𝘶 𝘯𝘦𝘦𝘥 𝘵𝘰 𝘱𝘳𝘦𝘴𝘴𝘶𝘳𝘦 𝘤𝘰𝘰𝘬 𝘪𝘵 𝘸𝘪𝘵𝘩 𝘭𝘦𝘴𝘴𝘦𝘳 𝘸𝘩𝘪𝘴𝘵𝘭𝘦𝘴.
𝗗𝗶𝗱 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄? 𝘎𝘩𝘦𝘦 𝘳𝘰𝘢𝘴𝘵 𝘸𝘢𝘴 𝘪𝘯𝘷𝘦𝘯𝘵𝘦𝘥 𝘢𝘴 𝘳𝘦𝘤𝘦𝘯𝘵𝘭𝘺 𝘢𝘴 50 𝘺𝘦𝘢𝘳𝘴 𝘢𝘨𝘰 𝘢𝘵 𝘚𝘩𝘦𝘵𝘵𝘺 𝘓𝘶𝘯𝘤𝘩 𝘏𝘰𝘮𝘦, 𝘢 𝘭𝘦𝘨𝘦𝘯𝘥𝘢𝘳𝘺 𝘳𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵 𝘪𝘯 𝘒𝘶𝘯𝘥𝘢𝘱𝘶𝘳, 𝘢 𝘴𝘮𝘢𝘭𝘭 𝘵𝘰𝘸𝘯 𝘢𝘳𝘰𝘶𝘯𝘥 90𝘬𝘮 𝘧𝘳𝘰𝘮 𝘔𝘢𝘯𝘨𝘢𝘭𝘶𝘳𝘶. 𝘛𝘩𝘦 𝘳𝘦𝘤𝘪𝘱𝘦 𝘪𝘴 𝘴𝘪𝘮𝘱𝘭𝘦, 𝘸𝘪𝘵𝘩 𝘫𝘶𝘴𝘵 𝘵𝘩𝘳𝘦𝘦-𝘧𝘰𝘶𝘳 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴, 𝘣𝘶𝘵 𝘪𝘵 𝘪𝘴 𝘵𝘩𝘦 𝘴𝘭𝘰𝘸 𝘤𝘰𝘰𝘬𝘪𝘯𝘨 𝘱𝘳𝘰𝘤𝘦𝘴𝘴 𝘵𝘩𝘢𝘵 𝘵𝘳𝘢𝘯𝘴𝘧𝘰𝘳𝘮𝘴 𝘵𝘩𝘦 𝘥𝘪𝘴𝘩. 𝘛𝘩𝘦 𝘳𝘦𝘥 𝘉𝘺𝘢𝘥𝘨𝘪 𝘤𝘩𝘪𝘭𝘭𝘪𝘦𝘴 𝘢𝘳𝘦 𝘴𝘰𝘢𝘬𝘦𝘥 𝘰𝘷𝘦𝘳𝘯𝘪𝘨𝘩𝘵, 𝘨𝘳𝘰𝘶𝘯𝘥 𝘪𝘯𝘵𝘰 𝘢 𝘱𝘢𝘴𝘵𝘦 𝘢𝘯𝘥 𝘵𝘩𝘦𝘯 𝘤𝘰𝘰𝘬𝘦𝘥 𝘧𝘰𝘳 𝘶𝘱 𝘵𝘰 5-6 𝘩𝘰𝘶𝘳𝘴 𝘸𝘪𝘵𝘩 𝘨𝘩𝘦𝘦, 𝘨𝘪𝘷𝘪𝘯𝘨 𝘵𝘩𝘦 𝘮𝘢𝘴𝘢𝘭𝘢 𝘢 𝘴𝘪𝘭𝘬𝘺 𝘵𝘦𝘹𝘵𝘶𝘳𝘦.
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