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| Main ingredients | Mutton on the bone, Coriander seeds, Cumin seeds, Black peppercorns, Cloves, Green cardamoms, Black cardamoms, Fennel seeds, Mace, Stone flower, Lotus seeds, Dried red chillies, Star anise, Poppy seeds, Nutmeg, Mustard oil, Onions, Bay leaves, Cinnamon, Kashmiri red chilli powder, Ginger-garlic paste, Green chillies, Garlic pods |
| Cuisine | Bihari |
| Course | Main course mutton |
| Prep time | 8-9 hours |
| Cook time | 1-1.5 hours |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- Spice mix
- 1½ tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 18-20 black peppercorns
- 10 cloves
- 20-25 green cardamoms
- 4-5 black cardamoms
- ½ tablespoon fennel seeds
- 1 blade of mace
- 2 pieces of stone flower
- ¼ cup puffed lotus seeds
- 6-7 dried red chillies, stemmed
- 2 star anise
- ½ teaspoon poppy seeds
- A small piece of nutmeg
- Salt to taste
- Mutton
- 750 grams mutton, cut into 2-inch pieces on the bone
- 1 cup mustard oil
- 4 large onions, sliced
- 3-4 green cardamoms
- 3-4 cloves
- 2 bay leaves
- 1 inch cinnamon
- 2 black cardamoms
- 1 star anise
- 2 tablespoons Kashmiri red chilli powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 2 tablespoons ginger-garlic paste
- Salt to taste
- 2-3 green chillies, slit
- 6-7 dried red chillies
- 2 whole garlic pods
- Refined flour dough as required
- Fresh coriander sprigs for garnish
Method
- Heat a non-stick pan, add coriander seeds and cumin seeds, mix and dry roast for 30 seconds.
- Add black peppercorns, cloves, green cardamoms, black cardamoms, fennel seeds, mace, stone flower, lotus seeds, dried red chillies and star anise, mix and sauté for 3-4 minutes or till fragrant.
- Add poppy seeds and nutmeg, mix and sauté for 30 seconds. Transfer the mixture onto a plate and allow to cool.
- Heat mustard oil in a small pan till it smokes. Set aside to cool down.
- Transfer the roasted mixture into a grinder jar, add salt and grind to fine powder.
- Take mutton in a bowl, add onions, green cardamoms, cloves, bay leaves, cinnamon, black cardamoms, star anise, Kashmiri red chilli powder, coriander powder, cumin powder, turmeric powder, 2 tablespoons roasted spice powder and ginger-garlic paste and mix well.
- Add salt and ½ cup mustard oil and mix well. Set aside in a refrigerator to marinate for 6-8 hours.
- Preheat the oven at 160⁰ C.
- Add green chillies, dried red chillies and garlic pods and mix well.
- Put ¼ cup mustard oil in an earthenware pot and rotate the pot so that the oil spreads all over the sides of the pot. add marinated mutton on top. Drizzle ¼ cup mustard oil on top.
- Cover the pot with its lid and seal with refined flour dough, make a hole on one side for the steam to escape and place in the preheated oven.
- Cook for 1 hour 15 minutes. Hold the pot with a cloth duster from both the sides and shake after every 10-15 minutes. Bring the pot out of the oven and let it rest for 10-15 minutes.
- Garnish with coriander sprigs and serve hot in the pot itself.
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