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 Ingredients
Mutton pieces - 500 gm
Oil - 2 tbsp (or not required at all)
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilli - 2
For Seasoning :
Cloves - 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Cinnamon - 1 inch thin strip
Onion - 2 medium size
Ginger - 1 inch (chopped)
Garlic paste - 1 tbsp
Green chilli - 2 (chopped)
Pepper - 10
Powdered masala:
Haldi powder - 1/2 tsp
Red Chilli powder - 1tsp
Garam masala powder - 1/2 tsp
Tomato - 2 medium (chopped)
Chopped dhania patta - 1 tbsp.
Water - 400 ml
Salt to taste
Method:
Put water in the pressure cooker. Add mutton, onion, ginger, garlic, green chilli, pepper, powdered masalas, tomato, salt and 1 tbsp of oil. Pressure cook for 12 minutes after the first whistle on medium flame. Let the pressure cooker cool on its own.
Heat 1 tbsp of oil (or more if you desire) in a kadai. Put jeera, dried red chilli and garam masala. When the jeera starts to splutter, add the whole content of the pressure cooker to the
kadai. Sauté for three minutes on high flame. Cook till most of the water of the mutton dish gets evaporated, or till you get the desired consistency in the dish. Put off the flame right away. Garnish with chopped dhania patta. Serve with rice or chappatis.
More this week: Keerai Kootu
Published on 2nd August 2002
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