Posted on November 24, 2008 1:38 PM
- 1 kg mutton (small pieces)
- 3 Large Onions (sliced)
- 4 Big Tomatoes (chopped)
- ½ Tsp. Garlic paste/chopped
- ½ Tsp. Ginger paste/chopped
- 2 Tsp. Red chili powder
- ½ Tsp. Haldi
- 3 Tbs. Dhaniya
powder
- 2 Tbs. Tomato
puree
|
|
- ½ Tsp. Jeera
- 2 Sticks Darchini (cinnamon)
- ½ Tsp. Garam Masala
- 3 Tbs. Oil
- 3 Glass water
- 1 Tsp. Salt or to taste
- 4-5 potatoes peeled and
diced
- Fresh dhaniya for
garnish
|
-
Wash the mutton pieces and keep aside.
-
Heat the oil in a pressure cooker (PC) and fry the sliced onions.
-
When the onion has become soft and started changing colour, add jeera and darchini. Keep
stirring.
-
When the onions have become golden brown, add chopped tomatoes and let them cook for a while
on medium heat until the tomatoes become soft.
-
Then add all the other ingredients except meat, potatoes and fresh dhaniya. Stir thoroughly
mixing all the ingredients. At this juncture you might find that oil is less. Add a little more as
required.
-
Add the meat and 3 glasses of water and mix the ingredients thoroughly before closing the PC
lid.
-
Heat the mixture on high heat until you get the first hissing sound from the PC. Now reduce
the heat to very low to conserve gas as the food is going to cook in pressurized steam.
-
Cook for at least 25 min.
-
Remove from heat and let the PC to cool gradually or pour cold water on the lid before opening
it.
-
Check whether meat is soft and tender. If not heat for another 5 min with PC lid on.
-
When the meat has cooked well then add potatoes and water if the curry is thick.
-
Cook with lid on without the PC valve for about 5 min on low heat.
-
The dish is ready when the potatoes become soft. Remove the lid or the potatoes will overcook
in the steam thus created.
-
Garnish with freshly chopped dhaniya.
Be the first to rate this recipe
- Currently 0/5 Stars.
- 1
- 2
- 3
- 4
- 5