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| Main ingredients | Mutton on the bone, Mustard oil, Garlic, Bay leaves, Green cardamoms, Cloves, Black peppercorns, Black cardamom, Onions, Mathania chillies, Ginger-garlic paste, Turmeric powder, Coriander powder, Ghee |
| Cuisine | Rajasthani |
| Course | Main course mutton |
| Prep time | 25-30 minutes |
| Cook time | 1-1.5 hours |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 kilogram mutton, cut into 2 inch pieces on the bone
- 4-5 tablespoons mustard oil
- 6-8 garlic cloves
- 2 bay leaves
- 4-5 green cardamoms
- 2-3 cloves
- 4-5 black peppercorns
- 1 black cardamom
- 250 grams onions, thinly sliced
- 6-7 dried mathania chillies
- 1½ tablespoons ginger-garlic paste
- Salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1½ tablespoons dried mathania chilli paste (chillies soaked for 15 minutes in warm water and ground to a fine paste
- ¼ cup ghee
- Fresh coriander sprigs for garnish
Method
- Heat mustard oil in a pan till it begins to smoke.
- Reduce heat, add garlic, bay leaves, green cardamoms, cloves, black peppercorns, black cardamom and onions, mix and saute till golden brown.
- Add the mathania chillies, mix and sauté for 1-2 minutes. Add ginger-garlic paste, mix and saute till the raw smells disappear.
- Add mutton, mix well and sauté on high heat for 3-4 minutes.
- Add salt, turmeric powder, coriander powder and mathania chilli paste, mix and saute for 2-3 minutes.
- Add 4-5 cups water, mix, reduce the heat to medium, cover and cook, stirring every few minutes, for 40-45 minutes or till the mutton is completely cooked.
- Add ghee and mix well. Switch the heat off, transfer the mutton into a serving bowl. Garnish with coriander sprigs and serve hot.
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