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| Main ingredients | Mutton on the bone, Ginger-garlic paste, Onion paste, Garam masala powder, Fresh coriander leaves, Ginger, Garlic, Green chillies, Onions, Yogurt, Fresh cream, Milk, Roasted dried fenugreek leaves powder, Lemon juice, Ghee |
| Cuisine | Afghani |
| Course | Main course mutton |
| Prep time | 30-35 minutes |
| Cook time | 45-50 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone
- 1 tablespoon ginger-garlic paste
- 2-3 tablespoons onion paste
- 1½ teaspoons garam masala powder
- Salt to taste
- 4½ tablespoons oil
- 1½ cups fresh coriander leaves
- 1 inch ginger
- 8-10 garlic cloves
- 3 green chillies
- 2 medium onions, roughly chopped
- 1 cup yogurt
- 1 cup fresh cream + for drizzling
- 1 cup milk
- Crushed black peppercorns to taste
- teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
- 1 teaspoon lemon juice
- Ghee to drizzle
- Fresh mint sprig for garnish
- Paranthe to serve
Method
- Put mutton in a pressure cooker, add ginger-garlic paste, onion paste, 1 teaspoon garam masala powder, salt and 1 tablespoon oil and mix well. Cook for 2-3 minutes. Add ½ cup water, mix, cover and cook under pressure for 4-5 whistles on medium heat.
- Meanwhile to make the marinade, put coriander leaves in a mixer jar, add ginger, garlic cloves, green chillies, onions and yogurt and blend to a fine paste. Transfer into a large bowl, add fresh cream, milk, crushed black peppercorns, cumin powder, turmeric powder and dried roasted dried fenugreek leaves powder and mix well.
- Open the cooker once the pressure has reduced completely. Transfer the cooked mutton pieces in a large bowl. Add ½ cup of the prepared marinade and mix well. Set aside to marinate for 10-15 minutes.
- Heat 2 tablespoons oil in a non-stick grill pan. Place the marinated mutton pieces and grill on high heat for 3-4 minutes on each side. Transfer onto a plate.
- Heat a pan, add the remaining marinade and cook, stirring, for 8-10 minutes on low heat.
- Add the grilled mutton pieces and mix well. Add remaining oil and mix well. Cover and cook on low heat for 5 minutes.
- Add remaining garam masala powder and lemon juice and mix well. Switch the heat off, place a hot charcoal piece in a small stainless steel bowl and place it in the middle of the gravy. Drizzle ghee, cover and let the flavour infuse for 1-2 minutes.
- Remove the bowl, and transfer the chicken into a serving bowl. Garnish with fresh cream and mint sprig. Serve hot with paranthe.
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