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Ingredients
- 1 kg mutton
- 500 gm onion
- 100 gm garlic
- 100 gm ginger
- 2 tbsp ghee
- 4 tbsp Mustard Oil
- 1 bay leaf
- 1/2 tsp Sugar
- Salt - to taste
- 1 tsp red chilli
- 1 1/2 tsp turmeric
- 150 gm curd
- 1 whole Tomato - 1 pc (chopped)
- 1 tsp Shahi Garam Masala
Ingredients
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Instructions
- In a blender, add onions, roughly chopped garlic, curd, turmeric, salt and garam masala. Blend to a fine paste.
- Clean the mutton well and marinate the meat with the paste prepared. Ensure the mutton is well marinated and keep it refrigerated for about 2-3 hours.
- Heat a large pan or kadai and add mustard oil and ghee to it. Once the oil changes color, add red chilies, cinnamon, cardamom and bay leaves.
- Add onions to the kadai and saute on medium flame till the onions turn light brown. Keep aside the 'berrasta' in a plate.
- Add the marinated mutton to the kadai. Add tomato, curd, sugar and salt to taste. Keep mixing until the gravy dries out.
- Add the meat to a pressure cooker and cook for about 7-8 whistles.
- After a while, add the 'Berresta' and shahi garam masala to the mutton and mix well.
- Allow it to rest for a while and serve hot steamed rice or paratha.