Ingredients:
- Mutton mix boti ½ kg
- Namak (Salt) ½ tsp or to taste
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Sabut kali mirch (Black peppercorns) 5-6
- Laung (Cloves) 3-4
- Darchini (Cinnamon sticks) 2
- Water 4 Cups
- Safed chanay (Chickpeas) boiled with salt 1 Cup
- Chickpea water ½ Cup
- Cooking oil 3-4 tbs
- Darchini (Cinnamon stick) 1
- Badiyan ka phool (Star anise) 1
- Ajwain (Carom seeds) ¼ tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Water ¼ Cup or as required
- Pyaz (Onion) fried & crushed 4-5 tbs
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Zeera powder (Cumin powder) 1 tsp
- Dhania powder (Coriander powder) 1 tsp
- Garam masala powder ½ tsp
- Namak (Salt) ½ tsp or to taste
- Dahi (Yogurt) whisked ½ Cup
- Safed chanay (Chickpeas) boiled with salt 2 Cups
- Chickpea water ½ Cup
- Baking soda ½ tsp (optional)
- Kali mirch (Black pepper) crushed 1 tsp
- Hari mirch (Green chillies) slit 4-5
- Hara dhania (Fresh coriander) chopped 1-2 tbs
Prepare Tarri (Chilli oil):
- Cooking oil 3-4 tbs
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
- Hara dhania (Fresh coriander) chopped
Directions
:
In a pot,add mutton,salt,green cardamom,black cardamom,black peppercorns,cloves,cinnamon sticks,water,mix well & bring it to boil,remove scum,cover & cook on low flame until meat is tender (approx. 40-45 minutes) (approx. 2 Cups of stock should remain) & set aside.
In a blender jug,add chickpeas,chickpeas water,blend well & set aside.
In a pot,add cooking oil,cinnamon stick,star anise,carom seeds & mix well.
Turn off the flame,add red chilli crushed & mix well.
Add water & mix well.
Turn on the flame & cook for a minute.
Add fried onion,ginger garlic paste,mix well & cook for a minute.
Add cumin powder,coriander powder,garam masala powder,salt,mix well & cook for 1-2 minutes.
Add yogurt,mix well & cook until oil separates (2-3 minutes).
Now add boiled mutton along with stock & mix well.
Add chickpeas,blended chickpea paste & mix well.
Add chickpea water,mix well & bring it to boil,cover & cook on low flame for 6-8 minutes.
Add baking soda,mix well & cook for 1-2 minutes.
Add black pepper crushed,green chillies,fresh coriander,cover & simmer on low flame for 2-3 minutes.
Prepare Tarri (Chilli oil):
In a frying pan,add cooking oil & heat it.
Turn off the flame,add Kashmiri red chilli powder & mix well.Tarri (chilli oil) is ready!
Now pour prepared tarri (chilli oil) on mutton chanay,garnish with fresh coriander & serve!
You can skip tarri (chilli oil) & serve as it is.
Ajza:
- Mutton mix boti ½ kg
- Namak (Salt) ½ tsp or to taste
- Hari elaichi (Green cardamom) 2
- Badi elaichi (Black cardamom) 1
- Sabut kali mirch (Black peppercorns) 5-6
- Laung (Cloves) 3-4
- Darchini (Cinnamon sticks) 2
- Water 4 Cups
- Safed chanay (Chickpeas) boiled with salt 1 Cup
- Chickpea water ½ Cup
- Cooking oil 3-4 tbs
- Darchini (Cinnamon stick) 1
- Badiyan ka phool (Star anise) 1
- Ajwain (Carom seeds) ¼ tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Water ¼ Cup or as required
- Pyaz (Onion) fried & crushed 4-5 tbs
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Zeera powder (Cumin powder) 1 tsp
- Dhania powder (Coriander powder) 1 tsp
- Garam masala powder ½ tsp
- Namak (Salt) ½ tsp or to taste
- Dahi (Yogurt) whisked ½ Cup
- Safed chanay (Chickpeas) boiled with salt 2 Cups
- Chickpea water ½ Cup
- Baking soda ½ tsp (optional)
- Kali mirch (Black pepper) crushed 1 tsp
- Hari mirch (Green chillies) slit 4-5
- Hara dhania (Fresh coriander) chopped 1-2 tbs
Prepare Tarri (Chilli oil):
- Cooking oil 3-4 tbs
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
- Hara dhania (Fresh coriander) chopped
Directions
:
Pot mein mutton,namak,hari elaichi,badi elaichi,sabut kali mirch,laung,darchini aur pani dal ker ache tarhan mix karein aur ubal anay ka bad scum ko remove ker lein aur dhak ker halki ancch per gosht gul janay tak paka lein (approx. 2 Cups of stock should remain) & set aside.
Blender jug mein safed chanay aur chanay ka pani dal ker ache tarhan blend ker lein & side per rakh dein.
Pot mein cooking oil,darchini,badiyan ka phool aur ajwain dal ker ache tarhan mix karein.
Chulha bund ker dein aur lal mirch crushed dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein.
Chulha bund ker dein aur ek minute kliya paka lein.
Fried pyaz aur adrak lehsan paste dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Zeera powder,dhania powder,garam masala powder aur namak dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Dahi dal ker ache tarhan mix karein aur oil alag ho janay tak paka lein (2-3 minutes).
Ab boiled mutton yakhni ka saath dal ker ache tarhan mix karein.
Safed chanay aur blended chanay ka paste dal ker ache tarhan mix ker lein.
Chanay ka pani dal ker ache tarhan mix karein aur ubal anay ka bad halki ancch per 6-8 minutes kliya paka lein.
Baking soda dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Kali mirch crushed,hari mirchein aur hara dhania dal ker dhak dein aur halki ancch per 2-3 minutes kliya dum per rakh dein.
Prepare Tarri (Chilli oil):
Frying pan mein cooking oil dal ker garam karein.
Chulha bund ker dein aur Kashmiri lal mirch powder dal ker ache tarhan mix ker lein.Tarri (chilli oil) tayyar hai.
Ab tayyar tarri (chilli oil) ko mutton chanay ka upper dal dein aur hara dhania sa garnish ker ka serve karein!
