Cooking Time : 42 minutes
Serves : 6
Ingredients :
500 gm mutton pieces
4 tbsp oil
2 medium onions
2.5 cm ginger piece
10 garlic cloves
1/2 tsp salt
1/2 tsp red chilli powder
1 tsp garam masala
1 cup yoghurt
1 medium onion thinly sliced
15 almonds, blanched and ground to a paste
4 green cardamoms
A pinch of saffron diluted in 1 tbsp of water
1 onion, thinly sliced and deep-fried, for garnishing
Method :
1. Finely grind the onions, ginger and garlic to a paste.
2. Marinate the mutton with the paste together with the salt, red chilli powder, garam masala and yoghurt. Leave aside for at least 1 hour.
3. Heat the oil in a pressure-cooker; add the sliced onion and fry until golden brown.
4. Add the marinated mutton with the marinade and fry for 5 minutes.
5. Add the almond paste and choti elaichi; fry doe 20-25 minutes until the gravy becomes dark brown in colour.
6. Add 2 cups of water, cover and pressure-cook for 10 minutes.
7. Add saffron and serve garnished with the fried onion.
4 tbsp oil
2 medium onions
2.5 cm ginger piece
10 garlic cloves
1/2 tsp salt
1/2 tsp red chilli powder
1 tsp garam masala
1 cup yoghurt
1 medium onion thinly sliced
15 almonds, blanched and ground to a paste
4 green cardamoms
A pinch of saffron diluted in 1 tbsp of water
1 onion, thinly sliced and deep-fried, for garnishing
Method :
1. Finely grind the onions, ginger and garlic to a paste.
2. Marinate the mutton with the paste together with the salt, red chilli powder, garam masala and yoghurt. Leave aside for at least 1 hour.
3. Heat the oil in a pressure-cooker; add the sliced onion and fry until golden brown.
4. Add the marinated mutton with the marinade and fry for 5 minutes.
5. Add the almond paste and choti elaichi; fry doe 20-25 minutes until the gravy becomes dark brown in colour.
6. Add 2 cups of water, cover and pressure-cook for 10 minutes.
7. Add saffron and serve garnished with the fried onion.
