This recipe was inspired by the Dahi Wala Meat I had shared a week ago , here the we pressure cook the marinated mutton ( in Mustard Oil ) , and then later cook it in a wok with ghee - the defining step is adding
500 grams Mutton.2 Heaped Tablespoons Hung Curd.
3 Pieces Star Anise ( or use 4-6 cloves )
1 Tomato Chopped.
1 Table Spoon Mustard Oil.
1 Tablespoon Ghee
2 Tablespoons julienne ginger sticks.
I took the same base recipe , added 1 chopped tomato , used 1 tablespoon of raw mustard oil in the marination - next day added ghee and pressure cooked the marinated mutton for 2 whistles - No bhuno nothing , jy=ust pressure cook.
I then let the cooker cool down , when opened the meat was 80% cooked
Next emptied the pressure cooker - meat juices and all in a wok and cooked over high heat for 10 minutes to bhuno . At the end I added 2 tablespoons of julienne ginger sticks , allowed another 2-3 minutes of cooking in a tightly covered wok . The end result was MAHA SWAAD - or super delicious .
This recipe is also influenced by a relatively unknown Nepali recipe called Kwap - where ghee and mustard oil are used together and the initial cooking is under pressure / tightly covered .
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