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photo by Aditya Bajaj
In large pressure cooker add the ghee and heat it up until it melts. Add the Ginger garlic paste , papaya and turmeric to the mix followed by the mutton and some salt to taste. Cook this for 3-4 minutes and add 1/4 cup of water and close the lid. Let it cooking until we have 4-5 (about 20 minutes) whistle after which let it stand and cool(Cool for at least 10 minutes).
In a heated pan add 3 pieces dried kashmiri chilies and roast it a bit. Remove it to a plate and then roast the 5 masala ingredients together (1 tbs coriander seeds, 1 tbs of peppercorn, 1 teaspoon of fennel seed, 2 teaspoon of cumin seed and the main all spices (1 cinnamon stick , 4 cloves and 1 star anise and 3 dried red chilies)
) - After Adding all the spices roast them together for a few minutes and add the roasted ingredients to a blender with an extra 1 inch piece of ginger and 2 cloves of garlic , 1 tablespoon of lemon juice and some water.
Once the mutton is ready check that the pieces are nice and tender , separate the broth and keep aside.
In a hot pan ad 1/8 cup of ghee around 4 tablespoons and add the masala from the blender into it with the extra tablespoons of curd (Dhai) into the mix. Add the broth from the mutton to this and let it brown out for 4-5 minutes - add the mutton with a little extra salt . Mix well and the mutton is ready.