Ingredients
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(on the bone) -500 gms Mutton
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2 tsp Cumin
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green - 5 nos Cardamom
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4 nos Cloves
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1 cup Ginger garlic paste
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1 tsp Turmeric
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1 tbsp Red chilly powder
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1/2 cup Cashewnut paste
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1 cup Oil
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black - 1 no Cardamom
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1 no Cinnamon
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to taste Salt
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Black - 5 nos Peppercorn
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2 tbsp Coriander powder
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4 cups Yogurt
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1/2 cup Coriander chopped
Directions
Steps
|
1
Done
|
In a thick bottom pan heat oil. Add all the whole spices and allow them to crackle. Now add the mutton and on medium heat cook the mutton for 5 mins. |
|
2
Done
|
Now add ginger garlic paste dissolved in 1 cup water and continue cooking for another 7mins. Add salt, turmeric, red chilly powder and coriander powder. Cook on low heat till the lamb leaves the oil. |
|
3
Done
|
Whisk the yogurt and add to the mutton. Increase the heat and keep stirring till yogurt gets a good boil. Lower the heat and cook the mutton covered on low heat for another 10 mins. |
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4
Done
|
Now add a 2 cups water and mix in the cashewnut paste. Stir and then cover and cook till the mutton is soft. |
|
5
Done
|
Check for seasoning and garnish with chopped coriander. Serve hot with roti. |
