Ingredients:
- Pani (Water) 2 Cups or as required
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Mutton mix boti ½ kg
- Sabut dhania (Coriander seeds) 1 tbs
- Zeera (Cumin seeds) ½ tbs
- Sabut kali mirch (Black peppercorns) 1 tsp
- Saunf (Fennel seeds) ½ tsp
- Laung (Cloves) 4-5
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 4-5 cloves
- Pyaz (Onion) fried 1/4 Cup
- Pani (Water) 1-2 tbs
- Rafhan corn oil 1/4 Cup
- Kary pata (Curry leaves) 10-15
- Dahi (Yogurt) 1/4 Cup
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
Directions:
In pressure cooker,add water,salt,turmeric powder and mix.
Add mutton mix boti,mix well and bring it to boil.
Cover and pressure cook on medium flame until tender (approx. 20-25 minutes).
In frying pan,add coriander seeds,cumin seeds,black peppercorns,fennel seeds,cloves,cinnamon stick, black cardamom and dry roast until fragrant.
Let it cool down.
In spice mixer,add roasted spices and grind well.
Add ginger,garlic,fried onion,water and grind to make a paste & set aside.
In wok,add rafhan corn oil,curry leaves,grinded onion & spices mixture,mix well and cook for 2-3 minutes.
Add yogurt and mix well.
Add red chili powder,salt,mix well and cook for 6-8 minutes.
Now add cooked mutton and mix well,cover and cook on low flame for 5-6 minutes & serve!
Ajza:
- Pani (Water) 2 Cups or as required
- Namak (Salt) ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Mutton mix boti ½ kg
- Sabut dhania (Coriander seeds) 1 tbs
- Zeera (Cumin seeds) ½ tbs
- Sabut kali mirch (Black peppercorns) 1 tsp
- Saunf (Fennel seeds) ½ tsp
- Laung (Cloves) 4-5
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) 4-5 cloves
- Pyaz (Onion) fried 1/4 Cup
- Pani (Water) 1-2 tbs
- Rafhan corn oil 1/4 Cup
- Kary pata (Curry leaves) 10-15
- Dahi (Yogurt) 1/4 Cup
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) ½ tsp or to taste
Directions:
Pressure cooker mein pani,namak aur haldee powder dal ker mix karein.
Mutton mix boti dal ker ache tarhan mix karein aur ubal anay dein.
Dhak dein aur darmiyani ancch per ghost gul janay tak pressure cook ker lein (approx. 20-25 minutes).
Frying pan mein sabut dhania,zeera,sabut kali mirch,saunf,laung,darchini aur badi elaichi dal dein aur khushbu anay tak roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices dal ker ache tarhan grind ker lein.
Adrak,lehsan,fried pyaz aur pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein.
Karhai mein rafhan corn oil,kary pata aur grinded pyaz & spices mixture dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Dahi dal ker ache tarhan mix karein.
Lal mirch powder aur namak dal ker ache tarhan mix karein aur 6-8 minutes kliya paka lein.
Ab cooked mutton dal ker ache tarhan mix karein aur dhak ker halki ancch per 5-6 minutes kliya paka lein & serve karein.
