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Recipe Ingredients
Mutton with bone (large pieces from the leg): 1 kg
Red chilli powder: 8 gm
Cardamom whole: 2
Black cardamom: 2
Coriander leaves: 5 gm
Crushed coriander seeds: 10 gm
Cinnamon: 1 stick
Zeera: 5 gm
Bay leaf: 2
Onion: 400 gm
Mace: 2
Mustard oil: 4 tbsp
Ginger-garlic paste: 50 gm
Curd: 150 gm
Haldi powder: 5 gm
Mutton stock: 2 cups
Salt to taste
Recipe Method
Heat the mustard oil in a heavy bottom pan and drop the whole spices. Cook till the spices start to crackle. Add the chopped onion and fry till golden brown.
Add the ginger-garlic paste and the mutton and cook for five to seven minutes. Then add the crushed coriander seeds, red chilli powder and the haldi powder. Cook further till the meat is half cooked.
Now add the beaten curd and cook till the gravy thickens.
Add the mutton stock and cover the lid and slow cook till the meat is tender. Add the shahi jeera and salt to taste.
Serve hot and garnish with shahi jeera and chopped coriander leaves. Best when served with khamiri roti.
