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| Main ingredients | Mutton on the bone, Dried red chillies, Mustard seeds, Fenugreek seeds, Cumin seeds, Fennel seeds, Onion seeds, Cloves, Mustard oil, Onions, Ginger, Garlic, Tomatoes, Turmeric powder, Red chilli powder, Lemon juice, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course mutton |
| Prep time | 15-20 minutes |
| Cook time | 1-1.5 hours |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 1½ inch pieces on the bone
- 8 dried red chillies
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon onion seeds (kalonji)
- 5 cloves
- 4-5 tablespoons mustard oil
- 4 medium onions, chopped
- 1 tablespoon chopped ginger
- 2 tablespoons chopped garlic
- 4 medium tomatoes, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh coriander leaves
- Ginger strips for garnish
Method
- Heat a pan, add red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves, mix and dry roast for 1-2 minutes. Transfer into a plate and let it cool down. Transfer into a grinder jar and grind coarsely.
- Heat mustard oil in a thick-bottomed pan to smoking point, cool and heat it again. Add onions and sauté till brown. Add ginger and garlic, mix and continue to sauté for 1-2 minutes.
- Add coarsely ground masala powder, mix well and saute, stirring continuously, for ½ minute.
- Add mutton, mix saute on high heat for 4-5 minutes or till the mutton pieces are well browned.
- Add tomatoes, turmeric powder, red chilli powder and salt, mix well and cook till oil separates. Add 2½ cups water, bring the mixture to a boil. Cover and cook on medium heat, stirring occasionally, for 45-50 minutes or till the mutton is done.
- Add lemon juice and mix. Add 1 tablespoon coriander leaves, mix and switch the heat off.
- Transfer into a serving bowl, garnish with remaining coriander leaves and ginger strips and serve hot.
- Chef’s Tip: Pressure cook the mutton/lamb to cook it faster.
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