Directions
- 1Heat ghee in a kadhai and add bay leaf, cinnamon stick, and black cardamom. Let them pop for 30 seconds on high heat, then add mutton and fry on high for 10 minutes.
- 2In a pan, heat oil and add pumpkin seeds, stone flower, cumin seeds, coriander seeds, black peppercorns, caraway seeds, cloves, mace, garlic cloves, ginger, tomatoes, dry red chillies, and Kashmiri red chillies. Fry on high for 2 minutes, then on low for 2.5 minutes. Add curry leaves and fry for 30 seconds. Blend into a smooth paste.
- 3Add the paste to the kadhai with the mutton. Fry on high for 5 minutes, then on medium for 5 minutes. Add crispy fried brown onions, salt, and fry for 8 minutes.
- 4Add hot water, mix well, close the lid, and simmer on low heat for about an hour, stirring occasionally.
- 5Add garam masala powder and roasted crushed kasoori methi, mix well, and garnish with coriander leaves.
Ingredients
- 6 tbsp ghee
- 1 bay leaf
- 2.5 inch cinnamon stick
- 4 black cardamom
- 1 kg mutton
- 2 tbsp oil
- 3 tbsp pumpkin seeds
- 1 tbsp stone flower
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp caraway seeds
- 5 cloves
- 0.5 mace
- 15 garlic cloves
- 2.5 inch ginger
- 3 tomatoes
- 6 seedless dry red chillies
- 6 Kashmiri red chillies
- 2 strings curry leaves
- 5 brown onions
- 1 tbsp salt
- 4 cups water
- 1 tsp garam masala powder
- 1 tsp roasted crushed kasoori methi
- 1 tsp coriander leaves
Equipment
kadhaipan
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