Cooking time: 60 minutes
Serves: 4 persons
Ingredients
- 1 and 1/2 lb mutton
- 1/4 cup + 2 tbsp oil
- 1 medium onion (finely sliced)
- 6 medium tomatoes (finely sliced)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 stick daar cheeni (cinnamon)
- 1/2 tsp cloves (laung)
- 1/2 tsp whole black pepper
- 1/2 tsp red chilli powder
- 2 tsp salt
- 1/2 tsp turmeric powder
- 1 and 1/2 tsp cumin seeds
- 3 and 1/2 large green chilis (keep a few pieces aside for garnishing)
- 3 tsp ginger sticks (keep half aside for garnishing)
- 1/4 tsp garam masala
- 4 tbsp cilantro (roughly chopped- keep 1 tbsp for garnishing)
Method
- In a pot, add 1/4 cup oil and put on high heat. Add onions and fry till golden. Take out and keep aside.
- In the same pot with the same oil, add garlic paste, mutton and fry on high heat. Once it starts releasing juices, add 1/2 tsp salt, 1/2 tsp chili powder, turmeric powder, daar cheeni, laung, black pepper and cook for 1-2 minutes. Now add 2 cups of water and once it starts boiling, reduce the heat to low and let it cook till the meat tenders (about 40 minutes depending on the meat) and 1/2 cup yakhni is left. Take out all meat and keep aside, drain yakhni using a strainer and keep aside.
- Meanwhile, take a karahi, add 2 tbsp oil and put on medium heat. Add tomatoes and cover it to soften (about 5 minutes)
- Uncover, add cumin seeeds, 1 and 1/2 tsp salt, green chilis, fried onions and cook till the oil separates.
- Add yakhni, cooked meat and cook it together till the oil separates. Put half a ginger stick and 3 tbsp cilantro and let it simmer for 5 minutes. Just before serving, garnish with the remaining cilantro, ginger, garam masala and green chilis.