1 kg Mutton
(With 60 – 70gms fat – like a curtain/parda type)
Masala to grind
8-10 Kashmiri chilies
¾ tablespoon fennel seeds
½ teaspoon turmeric
2 pieces of mace
½ star anise (pic is of whole I used half)
½ teaspoon cumin
1 inch cinnamon stick
½ inch ginger
6 – 8 cloves of garlic
½ onion (Optional)
4 medium onions chopped
2 medium tomato chopped
2 table spoon ghee / clarified butter
1 tablespoon oil
1 large potato cut into cubes
2 bay leaves
2 ½ tablespoon vinegar
Some coriander leaves chopped for garnish
Salt to taste
Ingredients used to boil meat:
2 black cardamom
½ inch cinnamon stick
1 medium onion chopped
¾ tsp ginger & garlic paste
Salt to taste
Water as required
*** If the mutton pieces are small you could avoid the pressure cooker and cook directly in a pot.
Pre – Preparation:
- In a pressure cooker add 1 tablespoon ghee / clarified butter and add the cardamom, cinnamon, cloves and peppercorns.
- Once the cloves start popping add the onion and sauté till they turn translucent.
- Add ¾ teaspoon ginger and garlic paste.
- Now add the meat and braise it for a while.
- Add required quantity of water and salt to taste
- Cover and cook this for 2 whistles
- Let the pressure cooker cool for half hour before opening (all steam should be released)
- Retain the stock as it will be used while cooking.
1. Take a pot and add 1 tablespoon ghee and equal quantity of oil. Add the bay leaves.
2. Add onion and sauté till it turns translucent
3. Now add the tomatoes and cook till they are soft
4. Pour the ground masala and cook for a 1 minute
5. Add the boiled meat into the pot and add 2 cups of stock (see point # 7 in pre-prep).
6. Now add the potatoes and vinegar after 4 minutes.
7. Cook till the potatoes are done. Add more stock if required to attain the required consistency.
8. Check salt to taste
9. Sprinkle coriander leaves and serve hot.