1Before washing the mutton, select and then wash each piece individually, squeezing out excess water.
2Before washing the mutton, select and then wash each piece individually, squeezing out excess water.
3Before washing the mutton, select and then wash each piece individually, squeezing out excess water.
4For 1 kg mutton, add salt to taste, 1 tsp turmeric, 1 tsp ginger-garlic paste, 2 tbsp plain yogurt, and mustard oil. Mix well to marinate and keep aside for half an hour.
5For 1 kg mutton, add salt to taste, 1 tsp turmeric, 1 tsp ginger-garlic paste, 2 tbsp plain yogurt, and mustard oil. Mix well to marinate and keep aside for half an hour.
6For 1 kg mutton, add salt to taste, 1 tsp turmeric, 1 tsp ginger-garlic paste, 2 tbsp plain yogurt, and mustard oil. Mix well to marinate and keep aside for half an hour.
7Prepare a spice blend by dry roasting 1 inch cinnamon, 4 green cardamoms, 4 cloves, 1 tsp black peppercorns, 1 black cardamom, and a little mace.
8Prepare a spice blend by dry roasting 1 inch cinnamon, 4 green cardamoms, 4 cloves, 1 tsp black peppercorns, 1 black cardamom, and a little mace.
9Prepare a spice blend by dry roasting 1 inch cinnamon, 4 green cardamoms, 4 cloves, 1 tsp black peppercorns, 1 black cardamom, and a little mace.
10Grind the roasted spices very well in a mixer grinder to a fine powder.
11Grind the roasted spices very well in a mixer grinder to a fine powder.
12Grind the roasted spices very well in a mixer grinder to a fine powder.
13Heat 100g mustard oil and fry the potatoes with salt and turmeric until golden, then set aside.
14Heat 100g mustard oil and fry the potatoes with salt and turmeric until golden, then set aside.
15Heat 100g mustard oil and fry the potatoes with salt and turmeric until golden, then set aside.
16In the same oil, add 1 tbsp ghee, a little white cumin, 2 bay leaves, and 2 dry red chilies for tempering.
17In the same oil, add 1 tbsp ghee, a little white cumin, 2 bay leaves, and 2 dry red chilies for tempering.
18In the same oil, add 1 tbsp ghee, a little white cumin, 2 bay leaves, and 2 dry red chilies for tempering.
19Once the onion is well fried with salt, add 30g garlic paste.
20Once the onion is well fried with salt, add 30g garlic paste.
21Once the onion is well fried with salt, add 30g garlic paste.
22Once the raw smell of garlic disappears, add the marinated mutton and continue to sauté well.
23Once the raw smell of garlic disappears, add the marinated mutton and continue to sauté well.
24Once the raw smell of garlic disappears, add the marinated mutton and continue to sauté well.
25After sautéing on high flame for 15 minutes, add 1 tsp each of cumin powder, coriander powder, chili powder, and turmeric powder, and continue to sauté for another 15 minutes.
26After sautéing on high flame for 15 minutes, add 1 tsp each of cumin powder, coriander powder, chili powder, and turmeric powder, and continue to sauté for another 15 minutes.
27After sautéing on high flame for 15 minutes, add 1 tsp each of cumin powder, coriander powder, chili powder, and turmeric powder, and continue to sauté for another 15 minutes.
28When oil separates from the mutton, add 50g ginger paste and the fried potatoes, and continue to sauté well.
29When oil separates from the mutton, add 50g ginger paste and the fried potatoes, and continue to sauté well.
30When oil separates from the mutton, add 50g ginger paste and the fried potatoes, and continue to sauté well.
31Once the raw smell of ginger disappears, add water to the mutton and let it cook until tender, then sprinkle the ground spice mixture from above.
32Once the raw smell of ginger disappears, add water to the mutton and let it cook until tender, then sprinkle the ground spice mixture from above.
33Once the raw smell of ginger disappears, add water to the mutton and let it cook until tender, then sprinkle the ground spice mixture from above.
34After 10 minutes, remove the mutton from heat and serve.
35After 10 minutes, remove the mutton from heat and serve.
36After 10 minutes, remove the mutton from heat and serve.
Ingredients
1 kg Mutton
1 kg Mutton
1 kg Mutton
as needed Salt
as needed Salt
as needed Salt
1 tsp Turmeric powder
1 tsp Turmeric powder
1 tsp Turmeric powder
1 tsp Ginger-garlic paste
1 tsp Ginger-garlic paste
1 tsp Ginger-garlic paste
2 tbsp Plain yogurt
2 tbsp Plain yogurt
2 tbsp Plain yogurt
Mustard oil
Mustard oil
Mustard oil
1 inch Cinnamon stick
1 inch Cinnamon stick
1 inch Cinnamon stick
4 Green cardamom
4 Green cardamom
4 Green cardamom
4 Cloves
4 Cloves
4 Cloves
1 tsp Black peppercorns
1 tsp Black peppercorns
1 tsp Black peppercorns
1 Black cardamom
1 Black cardamom
1 Black cardamom
a little Mace
a little Mace
a little Mace
100 g Mustard oil
100 g Mustard oil
100 g Mustard oil
Potatoes
Potatoes
Potatoes
1 tbsp Ghee
1 tbsp Ghee
1 tbsp Ghee
a little White cumin seeds
a little White cumin seeds
a little White cumin seeds
2 Bay leaves
2 Bay leaves
2 Bay leaves
2 Dry red chilies
2 Dry red chilies
2 Dry red chilies
Onion
Onion
Onion
30 g Garlic paste
30 g Garlic paste
30 g Garlic paste
1 tsp Cumin powder
1 tsp Cumin powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Coriander powder
1 tsp Coriander powder
1 tsp Chili powder
1 tsp Chili powder
1 tsp Chili powder
50 g Ginger paste
50 g Ginger paste
50 g Ginger paste
Water
Water
Water
Equipment
Mixer grinderFrying panPot
Tips
Do not wash the mutton immediately after bringing it from the market; first select and then wash piece by piece, squeezing out excess water.
Marinate the mutton thoroughly for at least half an hour.
Roast the whole spices in a dry pan before grinding them for the best aroma.