Ingredients:
- Dahi (Yogurt) ¼ Cup
- Pyaz (Onion) grinded 1 small
- Garam masala powder ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Mutton mix boti ½ kg
- Sarson ka tail (Mustard oil) 2 tbs
- Sarson ka tail (Mustard oil) ½ Cup
- Cheeni (Sugar) 1 tsp
- Pyaz (Onion) sliced 2 large
- Laung (Cloves) 3
- Darchini (Cinnamon stick) 1
- Tez paat (Bay leaves) 2
- Hari elaichi (Green cardamom) 4
- Tamatar (Tomato) grinded 1 large
- Hari mirch (Green chilies) chopped 2
- Kashmiri lal mirch powder (Kashmiri red chili powder) 1 tsp
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Zeera powder (Cumin powder) 1 tsp
- Garam masala powder ½ tsp
Directions:
In bowl,add yogurt,onion grinded,garam masala powder,red chili powder,ginger garlic paste,turmeric powder,salt,coriander powder and mix well.
Add mutton mix boti and mix well.
Add mustard oil,mix well and marinate for 6-8 hours or overnight in refrigerator.
In pot,add mustard oil and heat it.
Add sugar,onion,cloves,cinnamon sticks,bay leaves,green cardamom,mix well and cook for 8-10 minutes or until onions are caramelized.
Add tomato,green chilies and mix well.
Add kashmiri red chili powder,ginger garlic paste,cumin powder and mix well for 2 minutes.
Now add marinated mutton and mix well.
Cover and cook on low flame for 1 hour or until meat is tender & keep mixing in between.
Add garam masala powder and garnish with fresh coriander& serve!
Ajza:
- Dahi (Yogurt) ¼ Cup
- Pyaz (Onion) grinded 1 small
- Garam masala powder ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Mutton mix boti ½ kg
- Sarson ka tail (Mustard oil) 2 tbs
- Sarson ka tail (Mustard oil) ½ Cup
- Cheeni (Sugar) 1 tsp
- Pyaz (Onion) sliced 2 large
- Laung (Cloves) 3
- Darchini (Cinnamon stick) 1
- Tez paat (Bay leaves) 2
- Hari elaichi (Green cardamom) 4
- Tamatar (Tomato) grinded 1 large
- Hari mirch (Green chilies) chopped 2
- Kashmiri lal mirch powder (Kashmiri red chili powder) 1 tsp
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Zeera powder (Cumin powder) 1 tsp
- Garam masala powder ½ tsp
Directions:
Bowl mein dahi,pyaz grinded,garam masala powder,lal mirch powder,adrak lehsan paste,haldee powder,namak aur dhania powder dal ker ache tarhan mix karein.
Mutton mix boti dal ker ache tarhan mix ker lein.
Sraaon ka tail dal ker ache tarhan mix karein aur 6-8 hours ya overnight refrigerator mein marinate ker lein.
Pot mein sarson ka tail dal ker garam ker lein.
Cheeni,pyaz,laung,darchini,tez paat aur hari elaichi dal ker ache tarhan mix karein aur 8-10 minutes ya pyaz caramelized hunay tak paka lein.
Tamatar aur hari mirch dal ker ache tarhan mix ker lein.
Kashmiri lal mirch powder,adrak lehsan paste aur zeera powder dal dein aur 2 minutes kliya ache tarhan mix ker lein.
Ab marinated mutton shamil karein aur ache tarhan mix ker lein.
Dhak dein aur halki ancch per 1 hour ya gosht gul janay tak paka lein aur bech bech mein chamcha chalatay rahein.
Garam masala powder aur hara dhania sa garnish ker ka serve karein.
