Ingredients:
- Kaju (Cashew nuts) 11-12
- Darchini (Cinnamon stick) 2 small
- Laung (Cloves) 5-6
- Badi elaichi (Black cardamom) 1
- Javitri (Mace) blades 2
- Hari elaichi (Green cardamom) 5-6
- Zeera (Cumin seeds) 1 tsp
- Water 4-5 tbs
- Mutton mix boti 750g
- Dahi (Yogurt) 1 Cup
- Adrak (Ginger) crushed 1 tbs
- Lehsan (Garlic) crushed 1 tbs
- Hari elaichi (Green cardamom) 7-8
- Sabut kali mirch (Black peppercorns) ½ tsp
- Darchini (Cinnamon sticks) 2
- Tez patta (Bay leaf) 1
- Laung (Cloves) 7-8
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Pyaz (Onion) fried 2 Cups
- Ghee ½ Cup
- Water 3 Cups or as required
- Dhania powder (Coriander powder) 1 tbs
- Kaju (Cashew nuts) halves 8-10
- Badam (Almonds) halves 8-10 (soaked & peeled)
- Adrak (Ginger) julienne
- Kaju (Cashew nuts)
Directions:
In a spice mixer,add cashew nuts,cinnamon sticks,cloves,black cardamom,mace,green cardamom,cumin seeds & grind well.
Add water & grind to make a paste and set aside.
In a pot,add mutton,yogurt,ginger,garlic,green cardamom,black peppercorns,cinnamon sticks,bay leaf,cloves,red chilli powder,turmeric powder,salt & fried onion (crush with the help of hand),mix well & cook for 8-10 minutes.
Add ghee,mix well and cook for 10-12 minutes.
Add water,coriander powder,ground paste,mix well & bring it to boil,cover & cook on low flame until tender (approx. 35-40 minutes).
Add cashew nuts,almonds and mix well then cook on high flame until oil separates.
Garnish with ginger,cashew nuts and serve with naan & 7Up.
Ajza:
- Kaju (Cashew nuts) 11-12
- Darchini (Cinnamon stick) 2 small
- Laung (Cloves) 5-6
- Badi elaichi (Black cardamom) 1
- Javitri (Mace) blades 2
- Hari elaichi (Green cardamom) 5-6
- Zeera (Cumin seeds) 1 tsp
- Water 4-5 tbs
- Mutton mix boti 750g
- Dahi (Yogurt) 1 Cup
- Adrak (Ginger) crushed 1 tbs
- Lehsan (Garlic) crushed 1 tbs
- Hari elaichi (Green cardamom) 7-8
- Sabut kali mirch (Black peppercorns) ½ tsp
- Darchini (Cinnamon sticks) 2
- Tez patta (Bay leaf) 1
- Laung (Cloves) 7-8
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Pyaz (Onion) fried 2 Cups
- Ghee ½ Cup
- Water 3 Cups or as required
- Dhania powder (Coriander powder) 1 tbs
- Kaju (Cashew nuts) halves 8-10
- Badam (Almonds) halves 8-10 (soaked & peeled)
- Adrak (Ginger) julienne
- Kaju (Cashew nuts)
Directions:
Spice mixer mein kaju,darchini,laung,badi elaichi,javitri,hari elaichi aur zeera dal ker ache tarhan grind ker lein.
Pani dal dein aur grind ker ka paste trayyar ker lein & side per rakh dein.
Pot mein mutton,dahi,adrak,lehsan,hari elaichi,sabut kali mirch,darchini,tez patta,laung,lal mirch powder,haldi powder,namak aur fried pyaz (haath ki madad sa crush ker lein) dal ker ache tarhan mix karein aur 8-10 minutes kliya paka lein.
Ghee dal ker ache tarhan mix karein aur 10-12 minutes kliya paka lein.
Pani,dhania piowder aur ground paste dal ker ache tarhan mix kareuin aur ubal anay ka bad dhak dein aur halki ancch per gosht gul janay tak paka lein (approx. 35-40 minutes).
Kaju aur badam dal ker ache tarhan mix karein phir tez ancch per oil alag ho janay tak paka lein.
Adrak aur kaju sa garnish ker lein,naam & 7up ka saath serve karein!
