Directions
- 1Take 750g of boneless mutton with medium-sized pieces and put it in a pan.
- 2Add 0.5 tsp of turmeric powder, salt to taste, and 3/4 cup of water to the mutton.
- 3Mix everything well and cover the pan, cooking on low flame for 35 to 40 minutes until the mutton is 90% tender.
- 4Remove the lid, and if there is any remaining water, dry it out on high flame, stirring continuously.
- 5Once the water has dried, add 1 cup of oil and fry the mutton on high flame until it starts to turn golden.
- 6Reduce the flame to medium and add 3 tbsp of chopped garlic, 2 tbsp of finely chopped ginger, and 8-9 slit green chilies.
- 7Mix 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.
- 8Add 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).
- 9Also add 0.5 tsp of garam masala powder and 1 tsp of kasuri methi.
- 10Mix these dry spices with the fried mutton on medium flame, stirring 2-3 times, ensuring the mutton is coated without burning the spices.
- 11Finally, add a handful of finely chopped coriander leaves and squeeze the juice of half a lemon.
- 12Turn off the flame and mix everything thoroughly.
Ingredients
- 750 g boneless mutton
- 0.5 tsp turmeric powder
- as per taste salt
- 0.75 cup water
- 1 cup oil
- 3 tbsp chopped garlic
- 2 tbsp finely chopped ginger
- 8 to 9 green chilies, slit
- 2 tsp crushed coriander
- 2 tsp cumin powder
- 1 tsp crushed red chilies
- 1 tsp black pepper powder
- 1 tsp tikka masala
- 0.5 tsp garam masala powder
- 1 tsp kasuri methi
- 1 handful finely chopped coriander leaves
- 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.
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