Normally when I buy mutton , I buy 4-5 Kgs which is then divided into batches of 500 Grams . Some of this I marinate in garlic ginger and curd and freeze.This works out very well as the mutton marinates away and when pullout out to cook , it's fully flavored , zero efforts needed after that.
500 Grams Mutton
1 Tablespoon EACH Ginger and Garlic Paste.
2 Tablespoons Thick Curd.
Marinate mutton in the above and freeze , or cling wrap and leave in your fridge. I then Thaw out this mutton saving the juices as that's where the marinade is , chop one onion , heat any oil , add 1 Cinnamon stick , 2 Green Cardamons , cook onions till dark , fry mutton over high heat to seal.Add 1/2 cup water with 1 teaspoon dhania powder. Give the mutton 2 whistles in the pressure cooker. Take off the flame and allow to cool down fully. Then bhuno the mutton over high heat to finish the dish by sprinkling jeera powder when cooking is over. Zero effort , 100 % delicious flavors.Do try this.
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