January 18, 2016


Mutton - 500 gms (cut into pieces)
Curd - 1 1/2 cups
Gram flour - 2 tsp
Oil - 2 tbsp
Dry red chillies - 3
Cloves - 4
Whole black pepper - 1/2 tsp
Black cardamom - 4
Cinnamon powder - 1/4 tsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 12-15
Bay leaves - 2
Turmeric - 1/2 tsp
Asafoetida - 1/4 - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander leaves- 1 tbsp (chopped)
Salt to taste


  • Wash and drain the meat. Beat the curd till smooth and blended. Mix the gram flour with 1/2 cup of water to a runny paste, and blend with the curd.
  • Heat the oil in pressure cooker, add the red chillies and fry for 1-2 minutes, till they turn plump and black.
  • Take the cooker off the heat and let it cool for 1-2 minutes.
  • Add the whole spices and bay leaves, return the cooker to medium flame and fry for a minute or so till the spices aroma comes out.
  • Add the meat, stir well, and cook over medium heat stirring often, till the meat has dried and is beginning to turn brown, about 15-20 minutes.
  • Take the cooker off the heat again, and allow it to cool a little. Add the curd and gram flour mixture, stir well to blend all the ingredients, return to the heat and bring to the boil slowly, stirring often.
  • Sprinkle the spice powders and salt.
  • Stir well and cook under pressure for 8-10 minutes, till it is nearly tender.
  • When the pressure goes down, open the cooker and continue cooking for another 10-15 minutes, stirring occasionally, till the meat is well done.
  • Garnish with chopped coriander leaves.

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