Sunday, 20 May 2012


    1 Kg mutton
    5 tbsp ghee/oil
    2 onions finely chopped
    1 tbsp ginger paste
    1 tbsp garlic paste
    2 tsp kashmiri red chilly powder
    1 1/2 tsp turmeric powder

    1/2 tsp garam masala powder
    1 tsp ginger powder(Dry sonth)
    1 tbsp Coriander powder
    1/2 tsp turmeric powder
    1tsp black pepper corns
    12 green cardamom
    1 stick of cinnamon
    2 black cardamom
    Chopped coriander to garnish


1. Wash the mutton properly and add 6 cups water to the mutton and bring to boil, remove the scum ( the foam which gets accumulated above the water) and discard it.

2. Add salt, corriander, ginger powder, ginger garlic paste, pepper corns, black cardamom, cinnamon and green cardamoms to this mutton and pressure cook for 5-7 minutes or till the mutton is half cooked.

3. Heat oil/ghee in a kadai put chopped onions and fry till golden brown. Make a paste of these fried onions with the help of a blender.

4. Tranfer the pressure cooked mutton and the stock in a thick bottomed pan and add garam masala and turmeric to it. Boil for 5 minutes on high flame.

5. Fry the chilli powder in some oil and water and add this red chilli paste and onion paste and the remaining ghee/oil to this gravy.

5. Keep boiling the mutton in this gravy till the mutton is tender. You can add more ghee/oil if you want.

6. Serve with Rice, pulao or roti if you like.

(Tip:- mutton should be half cooked in pressure cooker and rest in the gravy. It also depends upon the quality of mutton how much time will it take to cook. Use preferably mutton with bones in this dish. You can also add few drops of red food color in theend to make the gravy look red.)  

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