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By : Mohita PrasadCategory : Lamb, Bihar, Mutton, Curries and gravies
Servings : 2
Time Taken : 30-45 mins
Rating :
Put water in the pressure cooker.
Add mutton, onion, ginger, garlic, green chilly, pepper, powdered masalas, tomato, salt and 1 tbsp oil.
Pressure cook for 12 minutes after the first whistle on medium flame.
Let the pressure cooker cool on its own.
Heat 1tbsp oil (or more if you desire) in a karaahi.
Put jeera, dried red chilly and garam masala.
When jeera starts to splutter, add the whole content of the pressure cooker to the karaahi.
- Saute for 3 minutes on high flame.
Cook for some more time till most of the water of mutton dish gets evaporated, or till you reach the desired consistency of water in the dish.
- Put off the flame.
- Garnish with chopped dhania patta.
- Serve with rice or chapaatis.
Mutton pieces- 500 gm
Oil - 2 tbsp (or not required at all)
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip
Onion - 2 medium size
Ginger - 1 inch (chopped)
Garlic paste - 1 tbsp
Green chilly - 2 (chopped)
Pepper - 10
Powdered masala:
Haldi powder- 1/2 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1/2 tsp
Tomato - 2 medium (chopped)
Chopped dhania patta - 1 tbsp.
Water - 400 ml
Salt - to taste
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