Ingredients:
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 2 medium
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Zeera (Cumin seeds) ½ tbs
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 2-3
- Darchini (Cinnamon) 2 sticks
- Hari elaichi (Green cardamom) 2-3
- Sabut kali mirch (Black peppercorns) ½ tsp
- Water ½ Cup or as required
- Kashmiri Lal mirch (Kashmiri red chilli powder) 2 tsp
- Dhania powder (Coriander powder) 1 tbs
- Garam masala powder 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Dahi (Yogurt) whisked ¾ Cup
- Hari mirch (Green chillies) 3
- Hara dhania (Fresh coriander) chopped 2 tbs
- Water 2 Cups or as required
- Water 1 & ½ Cup or as required
- Jaifil & Javitri powder (Nutmeg & Mace powder) ½ tsp
- Kasuri meethi (Dried fenugreek leaves) 1 tsp
- Hari mirch (Green chilli)
- Hara dhania (Fresh coriander) chopped
Directions:
In a wok,add cooking oil,onion & sauté until translucent.
Add mutton mix boti and mix well until it changes color.
Add ginger garlic paste,cumin seeds,black cardamom,cloves,cinnamon sticks,green cardamom,black peppercorns,mix well & cook for 4-5 minutes.
In a small bowl,add water,kashmiri red chilli powder,coriander powder,garam masala powder,turmeric powder,red chilli powder,mix well & set aside.
In wok,add salt and mix well.
Now add spices mixture,mix well & cook for a minute.
Lower the flame,add yogurt,mix well & cook for 2 minutes.
Add green chillies,fresh coriander and mix well.
Add water and bring it to boil,cover & cook on low flame until meat is tender (35-45 minutes) then cook on high flame until oil separates.
Add water and mix well.
Add nutmeg & mace powder,dried fenugreek leaves and mix.
Garnish with green chilli,fresh coriander & serve!
Ajza:
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 2 medium
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Zeera (Cumin seeds) ½ tbs
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 2-3
- Darchini (Cinnamon) 2 sticks
- Hari elaichi (Green cardamom) 2-3
- Sabut kali mirch (Black peppercorns) ½ tsp
- Water ½ Cup or as required
- Kashmiri Lal mirch (Kashmiri red chilli powder) 2 tsp
- Dhania powder (Coriander powder) 1 tbs
- Garam masala powder 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Dahi (Yogurt) whisked ¾ Cup
- Hari mirch (Green chillies) 3
- Hara dhania (Fresh coriander) chopped 2 tbs
- Water 2 Cups or as required
- Water 1 & ½ Cup or as required
- Jaifil & Javitri powder (Nutmeg & Mace powder) ½ tsp
- Kasuri meethi (Dried fenugreek leaves) 1 tsp
- Hari mirch (Green chilli)
- Hara dhania (Fresh coriander) chopped
Directions:
Karhai mein cooking oil aur pyaz dal dein aur translucent hunay tak saute ker lein.
Mutton mix boti dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste,zeera,badi elaichi,laung,darchini,hari elaichi aur sabut kali mirch dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Chotay bowl mein pani,Kashmiri lal mirch powder,dhania powder,garam masala powder,haldi powder aur lal mirch powder dal ker ache tarhan mix karein & side per rakh dein.
Karhai mein namak dal ker ache tarhan mix ker lein.
Ab spices mixture dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Halki ancch ker ka dahi shamil karein aur ache tarhan mix ker ka 2 minutes kliya paka lein.
Hari mirch aur hara dhania dal ker ache tarhan mix ker lein.
Pani dal ker ubal anay dein aur dhak ker halki ancch per gosht gul janay tak paka lein (35-45 minutes) phir tez ancch per oil alag hunay tak paka lein.
Pani dal ker mix karein.
Jaifil & javitri powder aur kasuri meethi dal ker mix ker lein.
Hari mirch aur hara dhania dal ker serve karein!
