| Prep Time | 1 hour |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 1 kg Mutton Pieces
- 1 bay leaf
- 4 cloves
- 2 inch Cinnamon Sticks
- 4 cardamom
- 1/2 tsp shahi jeera
- 2 onions finely chopped
- 2 tbsp ginger garlic paste
- 2 cup Yoghurt
- 2 tsp red chilli powder
- 2 green chilli slit
- 1 tbsp coriander powder
- 2 tbsp Kasuri methi
- 2 tbsp Coriander leaves chopped
- 2 tbsp Mint leaves chopped
- salt to taste
Ingredients
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Instructions
- Wash and clean the mutton pieces. Then take a bowl and add the mutton pieces to it. Then add yoghurt, red chilli powder, ginger garlic paste and coriander powder. Mix and coat the mutton pieces. Marinate them for an hour before cooking.
- Take a pressure cooker and heat the ghee in it. Then add bay leaf, cloves, cinnamon sticks, cardamom and shahi jeera. Once they crackle and get aromatic, add the onions. Sauté them until golden brown.
- Once the onions turn golden brown, add the marinated mutton pieces. Then add Kasuri methi, coriander leaves, mint leaves and salt. Fry for a minute. Then add 1 cup of water and stir. Cover the pressure cooker with the lid and cook the mutton for 2-3 whistles on medium flame. Then lower the flame and cook for another 15-20 minutes. Turn off the flame and let the pressure release on its own. Serve hot.
Recipe Notes
Recipe Tip
If you want to cook it in original Dum style, then you can make this curry in a pan or a slightly deep vessel and seal the rim with kneaded dough. This will prevent the steam from escaping and will let the mutton cook Dum style.
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Frequently Asked Questions
Can I make this recipe with Chicken?
Yes. You can make this recipe with Chicken.
Can I marinate the mutton overnight?
Yes. If you have time on your hands then you can marinate the mutton overnight and use it to make the recipe the next day.