Cuisine: Himachal Pradesh state of India
Ingredients:
Mutton pieces - 1/2 kg
Mustard oil - 3 tablespoons
Cumin seeds - 1 teaspoon
Onions (sliced) - 1 large
Garlic (finely chopped) - 1 tablespoon
Ginger (finely chopped) - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Chili powder - 1 tablespoon
Green chilies (chopped) - 2
Tomato (finely chopped) - 1 large
Lemon juice - 1 teaspoon
Coriander leaves (chopped) - 1 tablespoon
Jaggery - 1/4 teaspoon
Salt - as required
For Garam Masala
Mace - 1
Cloves - 2
Cinnamon - 1 inch
Bay leaf - 1
Green Cardamom - 1
Coriander seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Nutmeg powder - 1 teaspoon
Method:
Heat a pan and dry roast all the whole spices for garam masala until a nice aroma rises. Then, grind the roasted spices along with nutmeg into a fine powder. Heat mustard oil in a pressure cooker and add cumin seeds. Saute for a few seconds and add chopped onion, green chilies, garlic and ginger. Saute for about 10 minutes. Add chili powder, turmeric powder, chopped tomatoes, salt and jaggery. Mix well and cook on low flame until the tomatoes are soft. Then add 1 cup of water and the mutton pieces. Mix well until the mutton pieces are well coated with the gravy. Cook for 2-3 minutes. Then, pressure cook for 6-7 whistles. After cooking, open the lid and add 1 heaped teaspoon of freshly ground garam masala. Cook on low flame until the gravy thickens a little. Add coriander leaves and lemon juice. Serve hot along with rice or roti.
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