Mughlai mutton masala recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 2 votes

Ratings: Rate this recipe!
on on on off off 2 - Good!

INGREDIENTS:

  1. Mutton (goat or lamb) - 1/2 kilo gram (cut into 1 inch cubes)
  2. Oil - 4 tablespoon (tbsp)
  3. Ghee - 4 tablespoon (tbsp)
  4. Ginger garlic paste - 3 tablespoon (tbsp)
  5. Onion - 300 to 400 grams
  6. Hot green chili - 3
  7. Hot dry chili - 5
  8. Cinnamon stick - 1 inch
  9. Cardamom - 3
  10. Cloves - 3
  11. Coriander seeds - 3 teaspoon (tsp)
  12. Cumin seeds - 1 teaspoon (tsp)
  13. Black pepper - 1/2 teaspoon (tsp)
  14. Turmeric powder - 1/2 teaspoon (tsp)
  15. Yogurt - 1 cup
  16. Mint leaves - 1/4 cup
  17. Coriander leaves - 1/4 cup
  18. Salt - to taste

PREPARATION:

  1. Heat the pan and melt the ghee. Now add the mutton and fry until the all the water is evaporated.
  2. Cut onion, coriander leaves, mint leaves and hot chili into fine pieces.
  3. Grind onion, cinnamon stick, cloves, coriander seeds, cumin seeds, black pepper, turmeric powder, green chili, dry chili, into a fine paste add water as needed.
  4. Heat oil in pressure cooker add ginger garlic paste and cook for 2-3 min until the raw smell goes away.
  5. Now add the ground ingredients and cook until oil separates.
  6. Now add the yogurt, mutton and cook for 5 min.
  7. Now add salt as needed, mint leaves, coriander leaves and cook for 2-3 min.
  8. If you need water add little water and pressure cook for 4 whistle. If the mutton has more water cook until its thick to your preference and serve.

NOTES:

  1. If cook this in a pan, simmer and cook until the meat is well done and serve.



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