1Take 750g of boneless mutton with medium-sized pieces and put it in a pan.
2Take 750g of boneless mutton with medium-sized pieces and put it in a pan.
3Take 750g of boneless mutton with medium-sized pieces and put it in a pan.
4Add 0.5 tsp of turmeric powder, salt to taste, and 3/4 cup of water to the mutton.
5Add 0.5 tsp of turmeric powder, salt to taste, and 3/4 cup of water to the mutton.
6Add 0.5 tsp of turmeric powder, salt to taste, and 3/4 cup of water to the mutton.
7Mix everything well and cover the pan, cooking on low flame for 35 to 40 minutes until the mutton is 90% tender.
8Mix everything well and cover the pan, cooking on low flame for 35 to 40 minutes until the mutton is 90% tender.
9Mix everything well and cover the pan, cooking on low flame for 35 to 40 minutes until the mutton is 90% tender.
10Remove the lid, and if there is any remaining water, dry it out on high flame, stirring continuously.
11Remove the lid, and if there is any remaining water, dry it out on high flame, stirring continuously.
12Remove the lid, and if there is any remaining water, dry it out on high flame, stirring continuously.
13Once the water has dried, add 1 cup of oil and fry the mutton on high flame until it starts to turn golden.
14Once the water has dried, add 1 cup of oil and fry the mutton on high flame until it starts to turn golden.
15Once the water has dried, add 1 cup of oil and fry the mutton on high flame until it starts to turn golden.
16Reduce the flame to medium and add 3 tbsp of chopped garlic, 2 tbsp of finely chopped ginger, and 8-9 slit green chilies.
17Reduce the flame to medium and add 3 tbsp of chopped garlic, 2 tbsp of finely chopped ginger, and 8-9 slit green chilies.
18Reduce the flame to medium and add 3 tbsp of chopped garlic, 2 tbsp of finely chopped ginger, and 8-9 slit green chilies.
19Mix and fry the mutton with ginger, garlic, and chilies on medium flame until the raw smell of ginger and garlic is gone and the chilies soften.
20Mix and fry the mutton with ginger, garlic, and chilies on medium flame until the raw smell of ginger and garlic is gone and the chilies soften.
21Mix and fry the mutton with ginger, garlic, and chilies on medium flame until the raw smell of ginger and garlic is gone and the chilies soften.
22Add 2 tsp of crushed coriander, 2 tsp of cumin powder, 1 tsp of crushed red chilies, 1 tsp of black pepper powder, and 1 tsp of tikka masala (or tandoori masala).
23Add 2 tsp of crushed coriander, 2 tsp of cumin powder, 1 tsp of crushed red chilies, 1 tsp of black pepper powder, and 1 tsp of tikka masala (or tandoori masala).
24Add 2 tsp of crushed coriander, 2 tsp of cumin powder, 1 tsp of crushed red chilies, 1 tsp of black pepper powder, and 1 tsp of tikka masala (or tandoori masala).
25Also add 0.5 tsp of garam masala powder and 1 tsp of kasuri methi.
26Also add 0.5 tsp of garam masala powder and 1 tsp of kasuri methi.
27Also add 0.5 tsp of garam masala powder and 1 tsp of kasuri methi.
28Mix these dry spices with the fried mutton on medium flame, stirring 2-3 times, ensuring the mutton is coated without burning the spices.
29Mix these dry spices with the fried mutton on medium flame, stirring 2-3 times, ensuring the mutton is coated without burning the spices.
30Mix these dry spices with the fried mutton on medium flame, stirring 2-3 times, ensuring the mutton is coated without burning the spices.
31Finally, add a handful of finely chopped coriander leaves and squeeze the juice of half a lemon.
32Finally, add a handful of finely chopped coriander leaves and squeeze the juice of half a lemon.
33Finally, add a handful of finely chopped coriander leaves and squeeze the juice of half a lemon.
34Turn off the flame and mix everything thoroughly.
35Turn off the flame and mix everything thoroughly.
36Turn off the flame and mix everything thoroughly.
Ingredients
750 g boneless mutton
750 g boneless mutton
750 g boneless mutton
0.5 tsp turmeric powder
0.5 tsp turmeric powder
0.5 tsp turmeric powder
as per taste salt
as per taste salt
as per taste salt
0.75 cup water
0.75 cup water
0.75 cup water
1 cup oil
1 cup oil
1 cup oil
3 tbsp chopped garlic
3 tbsp chopped garlic
3 tbsp chopped garlic
2 tbsp finely chopped ginger
2 tbsp finely chopped ginger
2 tbsp finely chopped ginger
8 to 9 green chilies, slit
8 to 9 green chilies, slit
8 to 9 green chilies, slit
2 tsp crushed coriander
2 tsp crushed coriander
2 tsp crushed coriander
2 tsp cumin powder
2 tsp cumin powder
2 tsp cumin powder
1 tsp crushed red chilies
1 tsp crushed red chilies
1 tsp crushed red chilies
1 tsp black pepper powder
1 tsp black pepper powder
1 tsp black pepper powder
1 tsp tikka masala
1 tsp tikka masala
1 tsp tikka masala
0.5 tsp garam masala powder
0.5 tsp garam masala powder
0.5 tsp garam masala powder
1 tsp kasuri methi
1 tsp kasuri methi
1 tsp kasuri methi
1 handful finely chopped coriander leaves
1 handful finely chopped coriander leaves
1 handful finely chopped coriander leaves
0.5 lemon lemon juice
0.5 lemon lemon juice
0.5 lemon lemon juice
Equipment
panpressure cooker (optional)
Tips
You can use a pressure cooker to cook the mutton faster.
Cook the mutton until 90% done, the remaining 10% will be cooked during frying.
Do not overcook the spices with the mutton to prevent them from burning.