- 250 gms Mutton, washed and cleaned
- 2 tbsp Ghee or Calrified Butter
- 1 Bay leaf
- 2 CLoves
- 1” Cinnamon stick
- 3 Peppercorns
- 3 Cardamom
- 2 medium Red Onion, finely sliced
- 1 tbsp Garlic, finely chopped
- 1 tbsp Ginger, finely chopped
- 1/2 cup Curd
- 1 tbsp Kashmiri Red Chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- Salt, to taste
- 1/2 cup Water
- 1/2 tsp Garam Masala powder
- 1 tsp Lemon juice
- Chopped Coriander leaves, for garnish
- Heat ghee in a pressure cooker and add the whole spices, namely, bay leaf, cinnamon, cardamom, cloves, and peppercorns. Add sliced onions and saute until light brown.
- Add garlic and ginger to it. Add washed and cleaned mutton pieces and combine well. Add about half a cup of curd and all the ground masala or masala powders – Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder. Season.
- Add about half a cup of water, do not add too much water as you do not want a loose gravy. Mutton, when pressure cooked, will release its juice too. Pressure cook for about 6 to 7 whistles. Once the pressure is released, add a teaspoon of garam masala powder, squeeze half a lemon (or about a teaspoon of lemon juice) and garnish with coriander leaves.
Here’s an additional tip. Wait for about half an hour before serving. Let the meat rest and get fully coated with the spices.
- Category: Main Course
- Cuisine: Rajasthani