Ingredients : (for paste)
Kashmiri chillies – 10
Guntur chillies – 5
Gundu chillies – 5
Onions – 1
Fennel seeds – 1tsp
Cloves -6
Cardamom (green)- 5
Cinnamon – 2 ”
Mace – 2-3 strands
Pepper corns – 1 tbsp
Mustard seeds (black) – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Cumin seeds – 1 tsp
Ginger – 2 tbsp ( chopped)
Garlic – 8-10 cloves
Tamarind paste – 1 tbsp
Take 3 cups of water in a pan and put all the above mentioned ingredients in it together and simmer on low heat till 90% water evaporates. The spices also gets cooked and are soft enough to be made paste. Make a paste of the ingredients in a blender and set aside.
Other Ingredients
Desi Ghee – 4 tbsp
Refined oil – 1 tbsp
Mutton – 1 kg
Salt – to taste
Turmeric powder – ½ tsp
Coriander powder – 1 tbsp
– Now in a deep pan , take 2 tbsp desi ghee and 1 tbsp refined oil (to prevent ghee from burning) and add Mutton . Add salt , turmeric powder , coriander powder, and fry the Mutton till it becomes golden brown.
– Now add 1/2 cup of water and let the Mutton roast on medium flame for about 45-50 minutes till it becomes 75% tender . ( Can add little splashes of water in between if it starts to stick . )
– Once the Mutton is 75-80% done, add the above made paste in it and another 2 tbsp ghee. Cook on low flame until the Mutton is fork tender. To finish it add another tbsp of ghee to get that perfect glaze before serving .
By Nalin Jha
