Ingredients:
750 gms of mutton
4 medium size potato cut into half
4 tbs of mustard oil for frying potato
4 onions
For Marinadegarlic 10
ginger-1.5 inch
2 tsp turmeric powder
2 tsp red chilly powder
1.5 tsp of salt
4 heaped tbs yogurt
1tsp garam masala
For the tempering
10 black pepper
3 bay leaves
4 greem cardamom
5 cloves (lavang)
0.5 inch cinnamon stick
1 tsp sugar
0.5 cup mustard oil
Preperation:Make a smooth paste of Garlic and Ginger, add little water if required.
Do the same with onions.
Marinate the mutton with Turmeric powder, salt, Coriander powder, Red chilly powder, Yogurt and 1 tbs of mustard oil, garlic-ginger paste and half of the onion paste.
Let it sit there for 2 hrs.
Method:Heat up a kadhai, add 1 tbs of mustard oil and fry the potatoes till brown on every side.Take out and keep aside.
Tempering The oil and deep Frying
Add rest of mustard oil and temper it with black pepper, cinnamon stick, bay leaves, green Cardamom, cloves and sugar.
Fry at low for 1 minut.
Add the rest of the onion paste and fry for 3-4 mints till the rawness of the onions is gone.
Add the marinated mutton and deep fry at med for 15-25 mints or till the oil comes out on the side of kadai
Mutton is deep fried well.
Add fried potatoes and 2 cups of water depending on the gravy you want, if you want a thick gravy don’t add much water
Transfer the entire fried mutton to a Pressure Cooker, add 1tsp of garam masala
One whistle at high and lower the flame and cook for about 15 minutes
You will get an aroma of the mutton around the house.
Let it cool and open the pressure cooker pan and sprinkle fresh chopped coriander leaves and julian ginger and chilly(optional).
Serve with rice or luchi (puri) as per your choice.
Note: Alternately you can cook the entire thing in a deep bottom pan or kadhai at low for 1hour and make sure it's covered, the gravy will be very dry.
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