Ingredients:
- Kaju (Cashew nuts) 12
- Sabut kali mirch (Black pepper corns) ½ tsp
- Darchini (Cinnamon stick) 1
- Laung (Cloves) 3
- Badi elaichi (Black cardamom) seeds 1
- Rai dana (Mustard seeds) ½ tsp
- Kashmiri lal mirch (Kashmiri red chilies) 2
- Til (Sesame seeds) 1 & ½ tbs
- Kashkhash (Poppy seeds) 1 tsp
- Tez paat (Bay leaves) 2
- Pani (Water) ¼ Cup or as required
- Oil ¼ Cup
- Pyaz (Onion) sliced 1 medium
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Tamatar (Tomatoes) blanched & grinded 2 medium
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 tsp or to taste
- Pani (Water) 1 & ½ Cups or as required
- Pani (Water) ¼ Cup or as required
- Hara dhania (Fresh coriander) chopped
Directions:
In frying pan,add cashew nuts,black pepper corns,cinnamon stick,cloves,black cardamom seeds and mix well.
Add mustard seeds,kashmiri red chilies (cut with kitchen scissor),sesame seeds,poppy seeds,bay leaves and roast until fragrant.
Let them cool down.
In spice mixer,add roasted spices and grind well.
Add water and grind until a thick paste is formed & set aside.
In pot,add oil,onion and fry until golden brown.
Add mutton and mix well until changes color.
Add ginger garlic paste and mix well for 2-3 minutes.
Add tomatoes grinded and mix well.
Add red chili powder,turmeric powder and salt,mix well and cook for 5 minutes.
Ad water,mix well and bring it to boil,cover and cook on low flame until meat is tender.
Add ground spices+cashew paste and mix well.
Add water,mix well and bring it to boil,cover and cook on low flame for 8-10 minutes.
Add fresh coriander and serve.
Ajza:
- Kaju (Cashew nuts) 12
- Sabut kali mirch (Black pepper corns) ½ tsp
- Darchini (Cinnamon stick) 1
- Laung (Cloves) 3
- Badi elaichi (Black cardamom) seeds 1
- Rai dana (Mustard seeds) ½ tsp
- Kashmiri lal mirch (Kashmiri red chilies) 2
- Til (Sesame seeds) 1 & ½ tbs
- Kashkhash (Poppy seeds) 1 tsp
- Tez paat (Bay leaves) 2
- Pani (Water) ¼ Cup or as required
- Oil ¼ Cup
- Pyaz (Onion) sliced 1 medium
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Tamatar (Tomatoes) blanched & grinded 2 medium
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 tsp or to taste
- Pani (Water) 1 & ½ Cups or as required
- Pani (Water) ¼ Cup or as required
- Hara dhania (Fresh coriander) chopped
Directions:
Frying pan mein kaju,sabut kali mirch,darchini,laung aur badi elaichi ka beech dal ker ache tarhan mix karein.
Rai dana,kashmiri lal mirch (cut with kitchen scissor),til,kashkhash aur tez paat dal dein aur khusbhu anay tak roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices dal dein aur ache tarhan grind karein.
Pani dal dein aur garha paste tayyar hunay tak grind ker lein & side per rakh dein.
Pot mein oil aur pyaz dal dein aur golden brown hunay tak fry ker lein.
Mutton shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste dal ke 2-3 minutes kliya ache tarhan mix ker lein.
Grinded tamatar shamil karein aur ache tarhan mix ker lein.
Lal mirch powder,haldee powder aur namak dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per ghost ghul janay tak paka lein.
Ground spices+kaju paste dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 8-10 minutes kliya paka lein.
Hara dhania dal ker serve karein.
