My Food and travel memoir

INGREDIENTS:

Mutton/Lamb – around 1 kg with bones
1 small onion + 5-6 garlic _ 1 inch Ginger paste
chilli paste made by mixing 7 tbsp Kashmiri chilli powder with some water
Curd – 1/4th cup
Chopped onions – 4 medium size
Whole spices : Bay leaves+3 black cardamom+2 small cinnamon stick+6 cloves+ 1tbsp cumin seeds
2 tbsp deși ghee+2 tbsp oil
Dry spice powders: 2 tbsp coriander powder+1tsp turmeric powder.
1 tbsp finely chopped green chillies
Coriander leaves for garnish.

METHOD:

1. Marinate the meat with salt, ginger-garlic-onion paste, Kashmiri chilli paste (made by mixing little water with Kashmiri chilli powder)and curd. You can marinate it overnight or at least for an hour on the day of cooking.
2. Heat ghee and oil (preferably more ghee) in a pressure cooker. Add the whole spices and chopped onions. Fry till browned. Then add the dry spice powder with chopped green chillies and fry for a minute.
3. Add the marinated meat and some salt. Mix some water with the remaining masala and add it to the.Put on the whistle and let it pressure cook for good 7-8 whistle or as per your pressure cooker setting.
4. Once done, switch off the heat and let it stand for sometime.
5. Open and cook it further for 5 minutes. Check the seasoning and add chopped coriander leaves for some garnish.
6. Serve hot with steaming rice or paratha.

PS: It tasted awesome with idli as well!

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients” 

Julia Child