Ingredients:
1/2 kg mutton
2 onions, chopped
3 tomatoes, chopped
1 tbsp + 1 tsp ginger-garlic paste
1/2 cup yogurt
1 tsp red chilli powder
4-5 green chillies
4 cardamoms
15-20 cashew nuts/ almonds
1 tsp kashmiri chilli powder
2 tsp tomato sauce
2 tbsp fresh cream
1 tsp kasuri methi
1/2 tsp garam masala
1 1/2 tbsp butter
salt to taste
chopped coriander leaves
oil, as required
Preparation:
- Cut the mutton into pieces, clean it and keep it aside.
- In a bowl, add cleaned mutton, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste, yogurt and salt and mix well and marinate for 2-3 hrs.
- Heat 2 tbsp oil in a pressure cooker and add marinated mutton and 1/4 cup of water, mix well and cook covered for 1 whistle at high flame and then simmer and cook for 10-12 minutes.
- Heat 4-5 tbsp oil in a pan and add cardamoms and chopped onions and saute till they become soft.
- Add chopped tomatoes, 1 tsp ginger-garlic paste, salt, kashmiri chilli powder, cashew nuts, green chillies and 2 tbsp coriander leaves and saute well till they become soft.
- Remove it from the pan and allow it to cool and then grind to a fine paste. Keep it aside.
- Once the pressure releases, open the cooker and dry the excess water on high flame and fry the mutton nicely. Keep it aside.
- Add the ground paste to the remaining oil in the pan and fried mutton and saute well for 7-8 minutes at medium flame.
- When oil separates, add garam masala, kasuri methi, tomato sauce, butter and fresh cream and mix well for 2-3 minutes.
- Add 3/4 cup of water, cover and cook for 5-6 minutes on low flame.
- Garnish with chopped coriander leaves and remove from flame. Serve hot…
