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| Main ingredients | Mutton on the bone, Ginger-garlic paste, Yogurt, Ghee, Green cardamoms, Cinnamon, Black cardamoms, Onions, Dried red chillies, White pepper powder, Melon seeds, Almonds, Cashewnuts, Walnuts, Desiccated coconut, Poppy seeds |
| Cuisine | Rajasthani |
| Course | Main course mutton |
| Prep time | 3-3.5 hours |
| Cook time | 60-65 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams mutton, cut into 2 inch pieces on the bone
- 2 tablespoons ginger-garlic paste
- Salt to taste
- ¾ cup yogurt
- 3-4 tablespoons ghee
- 4-5 green cardamoms
- 1 inch cinnamon
- 2 black cardamoms
- 2 large onions, sliced
- 3-4 dried red chillies
- 1 teaspoon white pepper powder
- White paste
- 3 tablespoons soaked melon seeds
- 10-15 soaked and peeled almonds
- 10-15 soaked cashewnuts
- 10-12 soaked walnuts
- 2 tablespoons desiccated coconut
- 1 tablespoon soaked poppy seeds (khuskhus)
Method
- Take mutton in a large bowl, add ginger-garlic paste, salt and yogurt and mix well. Set aside in the refrigerator for 2-3 hours to marinate.
- To make the white paste, put the melon seeds in a grinder jar. Add almonds, cashew nuts, walnuts, desiccated coconut, poppy seeds and ½ cup water and grind to a fine paste.
- Heat ghee in a deep handi, add green cardamoms, cinnamon stick, black cardamoms and onions, mix and sauté till the onion turns light golden.
- Add dried red chillies, mix well and saute for 1 minute. Add mutton, mix and sauté on high heat for 2-3 minutes.
- Add white pepper powder and mix well. Reduce heat to medium, add the ground paste, mix and cook for 2-3 minutes.
- Add 2 cups hot water, mix, cover and cook for 40-45 minutes.
- Switch the heat off, transfer into a serving bowl, garnish with coriander sprig and serve hot.
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