Directions
- 1Heat 5 tbsp ghee in a Kadhai and then add in 2 inch cinnamon stick, 4 cloves, 1 black and 2 green cardamom. Let it pop for 30 seconds then add in 1 kg mutton. Fry the mutton on high for 5 minutes.
- 2Prepare a paste by blending together handful of coriander stems, 2 strings of curry leaves, 4-5 Kashmiri & 4-5 Byadagi chillies soaked in warm water, 2 tomatoes, 16-20 cloves of garlic, 2 inch ginger, 1 tbsp each of Kashmiri red chilli powder, black peppercorns and cumin seeds.
- 3Add this paste in the kadhai and fry for 5 minutes on high. Now close the lid turning flame to low for 5 minutes.
- 4Next add in 5 crispy fried brown onions and 1 tbsp salt. Fry on high for 3-4 minutes then add in 2.5 cups of water giving it a good mix and closing the lid turning flame to low for an hour checking and stirring in between.
- 5Lastly add in half tsp garam masala powder and garnish with chopped coriander leaves.
Ingredients
- 5 tbsp Ghee
- 2 inch cinnamon stick
- 4 cloves
- 1 black cardamom
- 2 green cardamom
- 1 kg mutton
- 1 handful coriander stems
- 2 strings curry leaves
- 4 Kashmiri chillies
- 4 Byadagi chillies
- 2 tomatoes
- 16 garlic
- 2 inch ginger
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp black peppercorns
- 1 tbsp cumin seeds
- 5 brown onions
- 1 tbsp salt
- 2.5 cups water
- 0.5 tsp garam masala powder
- 1 handful coriander leaves
Equipment
Kadhai
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