Ingredients:
- Oil ¼ Cup
- Pyaz (Onion) sliced 2 small
- Sabut kali mirch (Black pepper corns) 10-12
- Laung (Cloves) 3
- Badi elaichi (Black cardamom) 2
- Zeera (Cumin seeds) ½ tsp
- Mutton mix boti 500 gms
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Tamatar (Tomatoes) cubes 2 small
- Pani (Water) 1 & ½ Cups or as required
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Garam masala powder 1 & ½ tsp
- Mash daal (White lentil) soaked & parboiled 200 gms
- Pani (Water) ½ Cup or as required
- Hari mirch (Green chilies) 4-5
- Hara dhania (Fresh coriander) chopped 2 tbs
Tadka (Optional):
- Ghee 3 tbs
- Pyaz (Onion) sliced 1 small
- Zeera (Cumin seeds) 2 tsp
- Sabut lal mirch (Whole red chilies) 4-5
- Adrak (Ginger) julienne 2 tbs
Directions:
Wash and soak white lentil and parboil,strain and set aside.
In pot,add oil,onion and mix well.
Add black pepper corns,cloves,black cardamom and cumin seeds,mix well and fry until onion are golden brown.
Add mutton and mix well until mutton changes color.
Add ginger garlic paste and mix well,cover & cook on low flame for 2-3 minutes then mix well.
Add tomatoes and mix well.
Add water,mix well and bring it to boil,cover & cook until meat is tender (approx. 45 minutes).
Add red chili powder,turmeric powder,salt,garam masala powder and mix well for 2 minutes.
Add white lentil and mix well.
Add water,green chilies,fresh coriander and mix well,cover & cook on low flame for 5-6 minutes.
For Tadka (Optional):
In small frying pan,add ghee and let it melt,add onion and mix well.
Add cumin seeds,whole red chilies and ginger,fry until golden brown.
Add tadka and serve.
Ajza:
- Oil ¼ Cup
- Pyaz (Onion) sliced 2 small
- Sabut kali mirch (Black pepper corns) 10-12
- Laung (Cloves) 3
- Badi elaichi (Black cardamom) 2
- Zeera (Cumin seeds) ½ tsp
- Mutton mix boti 500 gms
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Tamatar (Tomatoes) cubes 2 small
- Pani (Water) 1 & ½ Cups or as required
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Garam masala powder 1 & ½ tsp
- Mash daal (White lentil) soaked & parboiled 200 gms
- Pani (Water) ½ Cup or as required
- Hari mirch (Green chilies) 4-5
- Hara dhania (Fresh coriander) chopped 2 tbs
Tadka (Optional):
- Ghee 3 tbs
- Pyaz (Onion) sliced 1 small
- Zeera (Cumin seeds) 2 tsp
- Sabut lal mirch (Whole red chilies) 4-5
- Adrak (Ginger) julienne 2 tbs
Directions:
Mash daal ko dho ker bhego dein aur parboil ker ka strain ker lein aur side per rakh dein.
Pot mein oil aur pyaz dal ker mix ker lein.
Sabut kali mirch,laung,badi elaichi aur zeera dal ker ache tarhan mix karein aur pyaz golden brown hunay tak fry ker lein.
Mutton shamil karein aur ghost ka rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein aur dhak ker halki ancch per 2-3 minutes kliya paka lein phir ache tarhan mix ker lein.
Tamatar dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur ghost gul janay tak paka lein (approx. 45 minutes).
Lal mirch powder,haldee powder,namak aur garam masala powder dal ker 2 minutes kliya ache tarhan mix ker lein.
Mash daal dal ker ache tarhan mix ker lein.
Pani,hari mirchein aur hara dhania dal ker ache tarhan mix karein aur dhak ker halki ancch per 5-6 minutes kliya paka lein.
For Tadka (Optional):
Chotay frying pan mein ghee dal ker melt karein aur pyaz dal ker acha tarhan mix ker lein.
Zeera,sabut lal mirch aur adrak dal dein aur golden brown fry ker lein.
Tadka dal ker serve karein.
