1. 1 Cup = 200ml

For the marinade and cooking

Ingredients

1. Mutton – ½ kg
2. Yogurt – ¼ cup
3. Cardamom – 2
4. Whole black pepper – ¼ tsp
5. Crushed ginger garlic– 2 tsp
6. Turmeric powder – ½ tsp
7. Oil – 2 tbsp
8. Water – ½ cup
9. Salt – to taste

Method

1. Marinate the mutton pieces with yogurt and salt and keep it aside for an hour.
2. Heat oil in a pressure cooker, add cardamom and whole black pepper. To this add marinated mutton pieces and saute for about 5 minutes.
3. To this add crushed ginger garlic and turmeric powder, water and salt and cook till it is cooked three – fourth. Remove from the flame and remove the mutton pieces from the gravy and keep it aside. Reserve the gravy too.

For the gravy

Ingredients

1. Cardamom – 2
2. Cloves – 3
3. Cumin seeds – ½ tsp
4. Fennel seeds – ½ tsp
5. Whole black pepper – ½ tsp
6. Bay leaf – 1
7. Nutmeg – a small piece
8. Onion – 3 (sliced)
9. Crushed ginger garlic – 1 ½ tsp
10. Yogurt – ½ cup
11. Red chili powder – 1 tbsp
12. Coriander powder – 1 tbsp
13. Dry ginger powder – ¼ tsp
14. Coriander leaves – 2 tbsp
15. Water – ½ - ¾ cup (as required)
16. Salt – to taste
17. Oil – 2 tbsp
18. Clarified butter/ ghee – 3 tbsp

Method

1. Heat 1 tbsp ghee to a pan, add cardamom, cloves, cumin seeds, fennel seeds. Whole black pepper, bay leaf and nutmeg and let it splutter.
2. To this add sliced onion and saute till soft. Remove from the flame and let it cool. Grind this to a smooth paste (without adding water). Keep it ready.
3. Heat the remaining oil and ghee in the pan, add the mutton pieces and crushed ginger garlic to this and fry for about 4 – 5 minutes over medium flame. Add the ground onion and yogurt and combine well.
4. Add red chili powder, coriander powder, dry ginger powder and little salt and saute for about 2 – 3 minutes. Add ½ cup of water and the reserved gravy to this and cook over low flame the mutton is cooked completely. Add coriander leaves and remove from flame. Serve hot with roti or naan.