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photo by Trisha Rudra
1.Wash the mutton and marinate with the 4 tbsp yogurt and 2 tbsp of Mustard oil. Overnight works best but 3 to 4 hours will do as well.
2.Heat a thick-bottomed kadhai and pour in the Mustard oil.
3.Let it smoke and add the bay leaf, clove, peppercorns, green and black cardamom and cinnamon.
4.Once they turn fragrant, tip in the mutton pieces.
5.Mix the asafoetida powder in a spoonful of water and pour it in.
6.Add the fennel and sonth powders, and salt.
7.Fry the mutton until they turn golden. This might take about 10 to 20 minutes, depending on meat.
8.Whisk the yogurt with red chili powder and garam masala and keep ready.
9.Add a splash of water into the hot kadhai, deglazing it, and then gently, pour in half the whisked yogurt.
10.Still well, mixing the meat with the yogurt.
11.Repeat this step until the entire yogurt is incorporated into the meat.
12.Check salt, add if required, and then pour in 2 cups of water or enough to cover meat entirely.
13.Put a lid on the meat and let this cook for about 2 hours on a low flame, or until meat is tender. (Took about 40 mins for me)