1 Kg Mutton (Thigh and Chops with little fat).
Wash throughly a couple of times.
Take: 1 tsp Sea-salt 1/2 tsp Haldi 1 tbsp ginger-garlic pasteMassage into the mutton.
Marinate in fridge for a minimum 3 hours. Cover with cling wrap so that there is minimal air contact.
The Watan (gravy mix): 4 black cardimum 6 green cardimum 10 black pepper 12 cloves 3" dalchini 1 star anise 1 javitri 3 bay leaves 2 tsp jeera 1 tsp badisoap 1/4 cup sabut dhaniyaRoast in pan with a little oil, remove and keep aside.
Add following to same oil: 10-12 Garlic 1 1/2" Ginger 3 Medium-big onions 2x2" Dried coconut 6-8 Kadipatta leaves 1 tsp white til 2 tsp khuskus 10-15 coriander stemsRoast-fry in a Kadhai (wok) with little oil till onion is golden brown.
1 Medium-big onionGive a couple of cuts and roast on fire till light brown inside and a little charred outside
1x2" dried coconutRoast on fire till completely charred.
Grind all the above to a fine paste.
Take a good amount of oil in a large pot and get it hot.
Seer mutton in the hot oil for a few minutes and keep aside.
Saute the watan till texture changes and gets curdly and oil separates
Add mutton to the watan and saute for a few minutes
Add: Chilli powder (to taste) Kala masala (2 tsp) Garam masala (2 tsp) Salt (to taste)Add enough hot water to cover the mutton and cook covered for 60-90 minutes on very low heat.
Garnish with coriender and finely chopped mint.
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