Anardana Pahadi Mutton

Ingredients list for Anardana Pahadi Mutton

• 750 grams Mutton , cut into 1 inch pieces on the bone
• 1 cup Pomegranate (anar) juice
• 2 tablespoons Kachchi ghani mustard oil
• 1 medium Onion , finely chopped
• 1 Bay leaf
• 1 tablespoon Ginger-garlic paste
• 2 teaspoons Red chilli powder
• 1 teaspoon Garam masala powder
• 1/4 teaspoon Turmeric powder
• 1 1/2 tablespoons Coriander powder
• 1 teaspoon Cumin powder
• to taste Salt
• 2 medium Tomatoes , finely chopped
• to taste Black peppercorns , crushed
• 1 tablespoon Fresh coriander leaves , chopped
• 2-3 tablespoons Yogurt
• to garnish Fresh mint leaves

Method

1. Heat an aluminium degchi, add kachchi ghani mustard oil till it begins to smoke.
2. Add onion and sauté till it turns brown. Add bay leaf, mix and sauté for 15 seconds.
3. Add mutton, mix and sauté for 2-3 minutes. Add ginger-garlic paste, mix well and sauté for 2-3 minutes.
4. Add pomegranate juice, red chilli powder, garam masala powder, turmeric powder, coriander powder, cumin powder and salt, mix well, cover and cook for 20-25 minutes.
5. Add tomatoes and crushed peppercorns, mix, cover and cook till the mutton is fully done.
6. Add coriander leaves and yogurt, mix and cook for a minute.
7. Transfer into a serving dish, garnish with mint leaves and serve hot.