| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
For Marination :
- 500 grams Goat Meat / Mutton medium size bone pieces
- 2 tsp Ginger Garlic Paste
- 1 tbsp mustard oil
- 1/2 lemon juice
- 1 tsp Kashmiri Red Chili Powder
- 1/2 tsp Turmeric Powder
- salt as needed
For Dry Spice Mix :
- 1/2 tsp Coriander Seeds
- 1/2 tsp Fennel seeds / Saunf
- 1/2 tsp Cumin seeds
- 4-5 black peppercorns
For Curry :
- 2 Medium Size Onions fine sliced
- 4 Medium size Potatoes cut into half
- 2 Big size Tomatoes chopped or pureed
- 2 Chopped Green Chilies
- 4 tbsp mustard oil
- 1 tsp Garam Masala Powder
- salt to taste
- 1 tsp Pure Ghee
Whole Spices :
- 2 Bay Leaf
- 1 Big Cardamom
- 2 Green Cardamom
- 2 Cloves
- 1/2 inch Cinnamon Stick
- 1 tsp Crushed Mace / Javitri
- 1/4 nutmeg Crushed
Ingredients
For Marination :
For Dry Spice Mix :
For Curry :
Whole Spices :
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Instructions
- In a large mixing bowl marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chilli powder, salt for minimum 2 hours or overnight in the refrigerator.
- Meanwhile switch on the multipot and heat the steel pot in saute mode. Dry roast fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder and keep aside.
- Add mustard oil in the pot and fry potato halves until golden and collect in a bowl aside.
- In the remaining oil, put the whole spices and let them sizzle for couple of minutes.
- Now add the ginger and garlic pastes and sauté till their raw smell goes off and the paste is light brown in color.
- Add the sliced onions and sauté until golden.
- Add the tomato puree, green chili, turmeric powder, red chili powder, fennel, coriander, cumin, black peppercorn powder and fry till oil leaves the sides.
- Add the mutton pieces until it release juices and you can see a thin layer of oil on top of the pieces.
- Now add the fried potatoes and water as per required consistency. Close the lid of the multipot and seal the pressure vent and pressure cook for 15-20 mins.
- Let the pressure release automatically. Carefully open the lid and add a spoon of ghee and garam masala powder. Combine all together with a ladle.
- Sprinkle some fresh coriander powder on top and serve hot.
Recipe Notes
If you liked this recipe then try making at home and experience the culinary journey that begun in Bristish Raj and later followed by various Chefs and Home Chefs in their kitchen. Share your stories with me in comments below and i would respond then back at the earliest.
Happy Cooking!
Love : Shaheen
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