Cuisine : Indian
Serves : 3 - 4
Ingredients :
For Marination :
1. Mutton - 500gms with bone
2. Fresh Dahi / Yogurt (Not sour) - 2-3 tbsp
3. Tumeric Powder - 1/2 tsp
4. Salt - 1 tsp
For the Curry :
1. Mustard Oil : 4-5 tbsp
2. Bay Leave - 2 nos.
3. Green Cardamom - 2 nos.
4. Cinnamon Stick - 1.5 inch stick
5. Onion Paste - 4 tbsp
6. Sliced Onion - 1 small
7. Ginger/Garlic Paste - 1.5 tbsp
8. Everest Meat Masala - 2 tsp
9. Warm Water - For Gravy
10. Kasturi Methi / Coriander Leaves - For garnishing
11. Garam Masla Powder - 1/2 tsp
12. Potato : Cleaned, Cut into half.
13. Chilli Powder - 2 tsp
14. Haldi Powder - 1/4th tsp
15. Dhania Powder - 1 tsp
16. Jeera Powder - 1/2 tsp
17. Salt as per taste
18. Sugar - 1 tsp.
Method :
1. Clean the mutton properly, strain and marinate with the items
mentioned under marination. Refrigerate for atleast 2 hours. Take out 30 mins
before you start cooking.
2. Fry the potatoes with a sprinkle of salt in the mustard oil till
golden brown and keep aside.
3. Add the sugar to the same oil and with till it caramelises and
bubbles up.
4. Add the bay leaves, Cinnamon stick and cardamom. Saute for 10-15
secs and add the sliced onion.
5. Once golden brown, add the onion paste and fry till it changes colour.
Once done add the ginger garlic paste, Chilli Powder, Dhania Powder, Jeera
powder and a little salt. Saute the masala for 5 mins and add the everest meat
masala powder. Add a little water so the spices dont burn. Mix well and saute
till the raw aroma of the masala subsides.
6. Now add the marinated mutton to the masala and mix everything well
and cook uncovered for 2-3 mins.
7. Now cover and reduce the flame to medium. Keep stirring in between
and cover and cook for about 10 to 12 mins till the mutton is half cooked.
8. Now transfer all into a medium pressure cooker, add warm water as
per consistency desired. Mix well and check for salt and spice. Keep the fried
potatoes on top. cover the cooker and cook for 2-3 whistles on high. Leave the
cooker aside till the steam subsides completely.
9. Once ready open the cooker, add some crushed kasturi methi or
chopped corriander leaves and the garam masala.
10. Serve hot with Rice, Roti, Rumali Roti, Naan, Lachha Paratha or Plain
Paratha.
- Enjoy Your Meal -
