This is a dry meat preparation with an equal quantity of onions and mutton/lamb. Onion is incorporated in the curry in two different ways, half of it being added in fried form and other half in raw form.
(serves 6)
Ingredients:
- 500 gms boneless mutton, cubed
- 500 gms onions – half chopped and half ground to a paste
- 1/2 cup ghee or oil
- 4 cups dahi { hung in a muslin cloth for an hour to get about 2 1/2 cups of thick yougurt}
- 2 tsp salt
- 1 tbsp dhania {coriander} powder
- 1 tsp dried sonth powder {ginger}
- 12 button onions
- 15 / 20 flakes garlic, ground to a paste with about 3/4 tbsp of water
- 6 / 8 crushed green cardamoms
Garnishing:
- 2 tbsp chopped coriander leaves
- 1 tsp shah jeera, roasted and ground
- 1/2 tsp garam masala powder
Method :
- Heat oil in a pressure cooker and fry onions till golden brown.
- Remove onions from oil pressing them well to drain the oil and keep aside.
- Reheat the remaining oil and fry the mutton on high flame till golden on both sides. {takes about 10 – 12 minutes, stirring continuously}
- Take the mutton out of the oil and keep aside.
- Heat the remaining oil again, remove from the flame and add 1 tsp red chilly powder . Immediately add the ground onions and stir fast. Mix well.
- Whip the curd till smooth. Reduce heat and add curds to the onions.
- Add the fried meat also. Cook on medium heat for about 5-7 minutes
- Add salt , ground ginger and dhania powder. Mix well. Pressure cook to give 4 whistles.
- Reduce heat and cook on low flame for about 15 minutes. Remove from fire.
- Drop pressure by pouring cold water over the cooker lid, uncover and dry any left over liquid on fire.
- Add button onions
- Add the garlic paste and mix well.
- Add half a cup of hot water, fried onions and crushed cardamoms.
- Cover and cook on very low flame for 15 minutes .
Serve, garnished with coriander leaves, jeera and garam masala powders.
by Shabana Akbany
