- Garlic paste-3 table spoon
- Ginger- 3 table spoon
- Whole garam masalas
- Colve- 3to4
- Black cardamom-2
- Javitri-a small spoon
- Jeera-1 tea spoon
- Turmeric powder-1 tea spn
- Dhania powder-2 tea spn
- Red chily powder-1 tea spn
- Coriander leave -chopped
- Curd-2 table spn Or tomato-1medium
- Salt- as per taste
Process of Cooking :
Marinate thoroughly washed mutton with curd,oil(1spn),dhania powder,chily powder, turmeric powder,1spn of ginger and garlic paste.leave aside for 30 to 40 minutes.
Dry roast all whole garam maslas.
Cool these. Then grind all and make a fine powder.
Heat pan.pour oil in it.
Add sliced onion.
Fry till golden brown
Add ginger and garlic paste.
Fry till it leave oil.
Add marinated mutton.
Rest all masalas.
Cook for nearly 20 minutes on pan.
Then add half of the ground garam masala and salt.
When flavour comes then add water.
Pour all these into a pressure cooker.
Pressure cook for the first whistle.
Then low the flame and then wait for another whistle.
Leave pressure as it is.here add rest garam masala.
When all vapour come out then pour it in a serving bowl.then add chopped coriander leave.lastly pour a spoon of ghee to it.
Source – Internet