Ingredients

The following ingredients have 4 Servings
  • 1 kg mutton pieces
  • 1 bay leaf
  • 4 cloves
  • 2 one inch cinnamon sticks
  • 4 cardamom
  • 1/2 tsp shahi jeera
  • 2 onions (finely chopped)
  • 2 tbsp ginger garlic paste
  • 2 cup yogurt
  • 2 tsp red chili powder
  • 2 green chili (slit)
  • 1 tbsp coriander powder
  • 2 tbsp kasoori methi/dried fenugreek leaves
  • 2 tbsp coriander leaves (chopped)
  • 2 tbsp mint leaves (chopped)
  • salt to taste

Instruction

  • Mix the yogurt, red chili powder, ginger garlic paste, coriander powder with the mutton pieces and marinate overnight or atleast an hour before cooking.
  • Heat ghee in a pressure cooker and add the bay leaf, cloves, cinnamon sticks, cardamom and shahi jeera.
  • Add the onions and saute till brown.
  • Add the marinated mutton and mix in the kasoori methi, coriander leaves, mint leaves and salt and add 1 cup of water.
  • Cover the lid of the pressure cooker and cook for 2-3 whistles.
  • Lower the flame (without turning it off) and cook for further 15 minutes.
  • Turn off the flame and wait for the pressure to release. Serve hot with chapati, rice or naan.