Ingredients:
- Ghee 1/3 Cup
- Mutton mix boti ½ kg
- Adrak (Ginger) crushed 1 tbs
- Lehsan (Garlic) crushed 1 tbs
- Hari elaichi (Green cardamom) 3
- Sabut kali mirch (Black peppercorns) 5-6
- Laung (Cloves) 3-4
- Javitri (Mace) 1 blade
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Tez patta (Bay leaf) 1
- Pyaz (Onion) sliced 2 large
- Tamatar (Tomatoes) chopped 3 large
- Dhania powder (Coriander powder) 2 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder 2 tsp
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Dahi (Yogurt) whisked ½ Cup
- Mutton qeema (Mince) 250g
- Water 1 & ½ Cup or as required
- Hara dhania (Fresh coriander) chopped
Directions:
In a wok,add ghee and let it melt.
Add mutton mix boti and mix well until it changes color.
Add ginger,garlic,mix well and cook for 1-2 minutes.
Add green cardamom,black peppercorns,cloves,mace,cinnmaom stick,black cardamom,bay leaf and mix well.
Add onion,mix well and sauté until onions are translucent.
Add tomatoes and mix well.
Add coriander powder,kashmiri red chilli powder,red chilli powder,turmeric powder,salt,cumin seeds,mix well and cook until oil separates (4-5 minutes).
Add yogurt,mix well and cook for 2-3 minutes.
Add mutton mince,mix well and cook for 4-5 minutes.
Add water and mix well,cover & cook on low flame until tender (40-45 minutes) then cook on high flame until oil separates.
Add fresh coriander and mix well.
Garnish with fresh coriander & serve!
Ajza:
- Ghee 1/3 Cup
- Mutton mix boti ½ kg
- Adrak (Ginger) crushed 1 tbs
- Lehsan (Garlic) crushed 1 tbs
- Hari elaichi (Green cardamom) 3
- Sabut kali mirch (Black peppercorns) 5-6
- Laung (Cloves) 3-4
- Javitri (Mace) 1 blade
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Tez patta (Bay leaf) 1
- Pyaz (Onion) sliced 2 large
- Tamatar (Tomatoes) chopped 3 large
- Dhania powder (Coriander powder) 2 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder 2 tsp
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Dahi (Yogurt) whisked ½ Cup
- Mutton qeema (Mince) 250g
- Water 1 & ½ Cup or as required
- Hara dhania (Fresh coriander) chopped
Directions:
Karahi mein ghee dal ker melt ker lein.
Mutton mix boti dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Hari elaichi,sabut kali mirch,laung,javitri,darchini,badi elaichi aur tez patta dal ker ache tarhan mix ker lein.
Pyaz dal ker ache tarhan mix karein aur pyaz translucent hunay tak sauté ker lein.
Tamatar dal ker ache tarhan mix karein.
Dhania powder,Kashmiri lal mirch powder,lal mirch powder,haldi powder,namak aur zeera dal ker ache tarhan mix karein aur oil alag ho janay tak paka lein (4-5 minutes).
Dahi dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Mutton qeema dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Pani dal ache tarhan mix karein aur dhak ker halki ancch per gul janay tak paka lein (40-45 minutes) phir tez ancch per oil alag ho janay tak paka lein.
Hara dhania dal ker ache tarhan mix ker lein.
Hara dhania sa garnish ker ka serve karein!
