Ingredients
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For Special Garam masala
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2nos Black cardamom
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2large blades Mace
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8nos Cardamom
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5nos Cloves
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a large piece Pathar Phool
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20nos Peppercorn
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2nos (2inch sticks) Cinnamon
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1½ tbsp Cumin
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6tbsp Coriander seeds
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1no Bayleaf
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For Curry
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¾ cup Oil
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1no Bayleaf
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2tsp Cumin
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1no Black cardamom
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4nos Cardamom
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3cups Onion sliced
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2tbsp Kashmiri chilli powder
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1tbsp Coriander powder
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2tsp Kasoori methi (dried)
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1cup Curd
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2nos Green chillies
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4cups Tomato puree (fresh)
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handful Coriander chopped
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For marination
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(Nalli Boti Chaamp) - 1kg Mutton
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to taste Salt
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2tbsp Ginger paste
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2tbsp Garlic paste
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1tsp Turmeric
Directions
Steps
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1
Done
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For Garam MasalaAdd all the spices in a pan and toss them over gentle heat for 2 mins. Remove them to a plate to cool off completely and then grind them in a mixer grinder to a fine powder. Strain and keep side. |
|
2
Done
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For Marinating MuttonMix together meat, salt, turmeric and ginger garlic paste. Mix and keep aside for 10mins. |
|
3
Done
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For Mutton CurryHeat oil in a deep pan or kadai and add bayleaf, back cardamom, cumin and cardamom. Stir and add onions. Cook onions till they brown and immediately add the marinated meat. Cook the meat for 10mins. Now add the kashmiri chilli powder, 1tbsp of the freshly made garam masala powder, coriander powder and kasoori methi leaves. Cook the meat till the oil starts to ooze out of sides. Increase the heat and add in the whisked surf to it. Keep stirring till all of the curd starts to boil. Sprinkle chopped chillies and freshly made tomato puree. Cook the meat till tomatoes thicken and oil oozes out again. At this stage add water, stir and cover and cook till meat gets tender. Adjust the consistency of the curry the way you prefer. Remove and serve hot garnished with chopped coriander. |
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4
Done
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Tips while buying muttonmake sure you buy fresh other frozen |
