Ingredients:
- Mutton boneless cubes ½ kg
- Meat tenderizer 1 tsp
- Dahi (Yogurt) whisked 1 Cup (room temperature)
- Cream ¼ Cup
- Lemon juice 1 tbs
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Namak (Salt) 1 tsp or to taste
- Ghee 3 tbs
- Koyla (Charcoal) for smoke
- Ghee ¼ Cup
- Hari elaichi (Green cardamom) 2
- Sabut kali mirch (Black peppercorns) ½ tsp
- Darchini (Cinnamon sticks) 2
- Tez paat (Bay leaf) 1
- Hari mirch (Green chili) chopped 1 tbs
- Pyaz (Onion) chopped 1 medium
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Garam masala powder ½ tsp
- Doodh (Milk) ¼ Cup or as required
- Lal mirch (Red chili) crushed 1 tsp
- Hara dhania (Fresh coriander) chopped
Directions:
In pot,add mutton boneless cubes,meat tenderizer and mix well.
Add yogurt,cream,lemon juice,ginger garlic paste,salt and ghee,mix well and marinate for 30 minutes.
Give a charcoal smoke for 3 minutes.
Now place the pot over the stove,mix well and bring it to boil.
Cover & cook on low flame until mutton is tender (approx. 40-45 minutes) and keep mixing in between & set aside.
In wok,add ghee and let it melt.
Add green cardamom,black peppercorns,cinnamon sticks,bay leaf and mix.
Add green chilies and mix well.
Add onion and cook until translucent.
Add coriander powder,red chili powder,garam masala powder and mix well for 2 minutes.
Now add cooked mutton with gravy and mix well.
Add milk and mix well.
Add red chili crushed,fresh coriander and mix.
Cover and cook on low flame until oil separates (4-5 minutes).
Garnish with fresh coriander & serve!
Ajza:
- Mutton boneless cubes ½ kg
- Meat tenderizer 1 tsp
- Dahi (Yogurt) whisked 1 Cup (room temperature)
- Cream ¼ Cup
- Lemon juice 1 tbs
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Namak (Salt) 1 tsp or to taste
- Ghee 3 tbs
- Koyla (Charcoal) for smoke
- Ghee ¼ Cup
- Hari elaichi (Green cardamom) 2
- Sabut kali mirch (Black peppercorns) ½ tsp
- Darchini (Cinnamon sticks) 2
- Tez paat (Bay leaf) 1
- Hari mirch (Green chili) chopped 1 tbs
- Pyaz (Onion) chopped 1 medium
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Garam masala powder ½ tsp
- Doodh (Milk) ¼ Cup or as required
- Lal mirch (Red chili) crushed 1 tsp
- Hara dhania (Fresh coriander) chopped
Directions:
Pot mein mutton boneless cubes aur meat tenderizer dal ker ache tarhan mix ker lein.
Dhai,cream,lemon juice,adrak lehsan paste,namak aur ghee dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
3 minutes kliya koyla ka dhuwan dein.
Ab pot ko chulhay per rakh dein aur ache tarhan mix ker ka ubal anay dein.
Dhak dein aur halki ancch per gosht gul janay tak paka lein (approx. 40-45 minutes) aur bech bech mein chamcha chalatay rahein & side per rakh dein.
Karhai mein ghee dal ker melt karein.
Hari elaichi,sabut kali mirch,darchini aur tez paat dal ker mix karein.
Hari mirch dal ker ache tarhan mix ker lein.
Pyaz dal dein aur translucent hunay tak paka lein.
Dhania powder,lal mirch powder aur garam masala powder dal ker 2 minutes k liya ache tarhan mix karein.
Ab cooked mutton gravy ka saath shamil karein aur ache tarhan mix ker lein.
Doodh dal ker ache tarhan mix karein.
Lal mirch crushed aur hara dhania dal ker mix ker lein.
Dhak dein aur halki ancch per oil alag hunay tak paka lein (4-5 minutes).
Hara dhania sa garnish ker ka serve karein.
