750 Grams Mutton
1 Teaspoon Black Pepper corn.
1 Teaspoon Aniseed.
Seeds of 2 Green Cardamon
1.Dry roast the above .Grind the above to a fine powder , add the powder along with salt to 1 tablespoon curd and rub into the meat , set aside for an hour or longer preferably- if I remember in advance , I keep this overnight in the fridge.
2.Slice 1 medium onion , fry till golden brown in ghee , strain and grind to a paste . set aside for later use.
3.In the same ghee add tej putta along with 2 black cardamon . When they emit that bouquet of warm flavors then add one small chopped onion . When golden brown add a teaspoon each of ginger garlic paste .Fry till oil separates.You may add a dash of Kashmiri mirch powder for color.
4.Add the mutton , bhuno over high heat to seal - perhaps 5-7 minutes , reduce heat , cook covered adding a bit of water as and when needed .
5.When mutton is 75 % done , add the onion paste and 1 teaspoon coriander powder . I also add dried red chiles .Cook covered till done , adjusting the amount of gravy you would like to have by adding water accordingly .
Try avoid using a pressure cooker if possible - slow cooking brings out the flavors beautifully.For that magical touch , add 1 tablespoon of hot ghee over the dish when ready to serve .
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