Directions
- 1Take 200ml of mustard oil in a wok.
- 2Crush five big cardamoms, two cinnamon sticks, three to four bay leaves, eight to ten cloves and one teaspoon of black pepper.
- 3Add the crushed spices to the oil.
- 4Add 1kg of mutton and stir well.
- 5Add salt according to taste.
- 6Cover and cook for five to ten minutes.
- 7In a separate bowl, prepare a paste of three spoons of Kashmiri red chilli powder, a pinch of turmeric powder, and one spoon of cumin powder with water.
- 8Add one spoon of asafoetida to the mutton.
- 9Add the prepared masala paste.
- 10Mix it well and cover.
- 11Stir it once in between.
- 12Add 1/3 cup curd and mix well.
- 13Add three cups of boiled water.
- 14Stir well, cover the lid, and cook for more than half an hour.
- 15Add one spoon of garam masala and one spoon of saunf powder.
- 16Garnish with coriander leaves.
Ingredients
- 200 ml mustard oil
- 5 big cardamom
- 2 cinnamon
- 4 bay leaves
- 10 cloves
- 1 tsp black pepper
- 1 kg mutton
- 6 tsp salt
- 3 spoons Kashmiri red chilli powder
- 1 pinch turmeric powder
- 1 spoon cumin powder
- 1 spoon asafoetida
- 1 1/3 cup curd
- 3 cups boiled water
- 1 spoon garam masala
- 1 spoon saunf powder
- 1 handful coriander leaves
Equipment
wokwooden spoonmortar and pestle
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup