Cuisine: Uttar Pradesh state of India
Ingredients
Mutton Chops – 1 kg
Oil – 5 tablespoons
Green cardamoms – 4
Cinnamon – 2 teaspoons
Cloves – 6
Black cardamoms – 2
Bay leaves – 3
Turmeric powder – 1 teaspoon
Water – 8 cups
Ginger-garlic paste – 2 teaspoons
Coriander powder – 1 teaspoon
Chili powder – 2 teaspoons
Garlic paste – 2 teaspoons
Onion paste – 8 teaspoons
Coconut milk – 1 cup
Rose water – 2 teaspoons
Garam masala – ¾ teaspoon
Cinnamon powder – 1/2 teaspoon
Salt – as required
For garnishing fresh coriander and ginger juliennes
Method:
Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom, and bay leaves. Saute for a minute add the meat and sauté until lightly fried. Then add salt and turmeric powder and mix well. Pour in the water, cover the pan, and cook. When it starts boiling, add ginger-garlic paste, coriander powder, chili powder, garlic paste, and onion paste. Mix well and add coconut milk, rose water, garam masala, and cinnamon powder. Cover and cook for 2-3 minutes. Now take a cloth and moisten it. Then put that cloth over the vessel and tie it. On top, put a flat lid, and on top of the lid, put a heavy thing like a stone. Cook on slow fire for 1 ½ hours, depending upon the tenderness of the meat. This method of cooking is called ‘Dum’. Once done, garnish with fresh coriander and ginger juliennes and serve.
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