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1 ½ pounds or 800 grams of Mutton (boneless)
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5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
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¾ cup Onions (pureed)
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1 tsp. Ginger Paste (Pisi Adrak)
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1 tsp. Garlic Paste (Pisa Lehsan)
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1 tsp. Cumin Seeds (Saabut Zeera)
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1 tsp. Mustard Seeds (Rai)
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1 tsp. Nigella Seeds (Kalonji)
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1 tsp. Fenugreek Seeds (Methi)
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5 Cloves (Loung)
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15 grams of Jaggery (Gur)
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1 tsp. Aniseeds (Sounf)
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½ tsp. Turmeric Powder (Pisi Haldi)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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Salt (to taste)
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1 cup
Plain Yogurt
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4 cups Water
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½ cup Mustard Oil
- In a dish whisk the
plain yogurt
with one liter of water.
- In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.
- Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.
- Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done.
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