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| Main ingredients | Mutton on the bone, Onions, Oil, Cumin seeds, Cloves, Green cardamoms, Black cardamoms, Bay leaf, Black peppercorns, Dried red chillies, Ginger, Garlic, Green chillies, Yogurt, Tomato, Fresh coriander sprig |
| Cuisine | Moghlai |
| Course | Main course mutton |
| Prep time | 10-15 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone
- 4-5 medium onions
- ¼ cup oil
- 1 tablespoon cumin seeds
- 3-4 cloves
- 6-8 green cardamoms
- 2 black cardamoms
- 1 bay leaf
- 20-25 black peppercorns
- 2-3 dried red chillies
- 1 inch ginger, chopped
- 2 tablespoons chopped garlic
- 4-5 green chillies
- Salt to taste
- ½ cup yogurt
- 1 medium tomato
- Thin ginger strips for garnish
- Fresh coriander sprig for garnish
- Khameeri roti for serving
Method
- Slice onions.
- Heat oil in a pressure cooker, add cumin seeds. Once it changes colour, add cloves, green cardamoms, black cardamoms, bay leaf, black peppercorns and dried red chillies, mix and sauté till fragrant.
- Add sliced onions, mix and saute till translucent. Add ginger and garlic. Slit green chillies and add, mix and sauté for 2-3 minutes.
- Add mutton, mix and sauté for 1-2 minutes on high heat. Add salt and mix and saute for 1-2 minutes.
- Add yogurt, mix well and cook for 4-5 minutes. Add salt and 1 cup water, mix well. Cover the cooker and cook on medium heat for 5-6 whistles. Switch the heat off and let the pressure reduce completely.
- Slice tomato and add to the mutton mixture and mix well. Cook for 5-7 minutes.
- Transfer into a serving bowl and garnish with ginger strips and coriander sprig. Serve hot with khameeri roti.
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