Directions
- 1Heat mustard oil for 5 minutes. Add a splash of water to remove the smell.
- 2Add whole spices: bay leaves, whole red chilies.
- 3Add ground spices: garam masala, red chili powder, Kashmiri red chili powder, turmeric, salt.
- 4Add ginger-garlic paste and fried onion paste. Cook for 4-5 minutes.
- 5Add mutton and raw garlic. Stir for 2-3 minutes.
- 6Add water and cook on low flame for at least 1 hour until the meat is tender.
- 7Transfer the curry to a matka (earthen pot).
- 8Garnish with coriander and green chilies. Add desi ghee.
- 9Seal the matka with aluminum foil and cook on a grill for 10 minutes.
Ingredients
- 1 kg Mutton
- 250 grams Oil
- 10 grams Garam Masala
- 2 grams Tezpata (bay leaves)
- 5 grams Red chilli powder
- 5 pcs Red Chilli sabat (whole red chilies)
- 4 grams Kashmiri Lal Mirch Powder (Kashmiri red chili powder)
- 10 grams Salt
- 3 grams Turmeric
- 3 pieces Raw Garlic
- 80 grams Ginger garlic paste
- 300 grams Fried Onion Paste
- 50 grams Ginger
- 100 grams Desi ghee (clarified butter)
Equipment
large potspoonmatka (earthen pot)aluminum foilgrill
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