Why recepie famous for?
Ingredients
Pani (Water) 2 Cups, or as required Namak (Salt), ½ tsp or to taste Haldee powder (Turmeric powder) ½ tsp, Mutton mix boti ½, kg Sabut dhania (Coriander seeds) 1 tbs Zeera (Cumin seeds) ½ tbs Sabut kali mirch (Black peppercorns), 1 tsp Saunf (Fennel seeds), ½ tsp Laung (Cloves) 4-5, Darchini (Cinnamon stick) 1, Badi elaichi (Black cardamom) 1 Adrak (Ginger) 1 inch piece Lehsan (Garlic) 4-5 cloves, Pyaz (Onion) fried, 1/4 Cup Pani (Water), 1-2 tbs Rafhan corn oil 1/4 Cup, Kary pata, (Curry leaves) 10-15 Dahi (Yogurt) 1/4 Cup Lal mirch powder (Red chili powder),Instructions
Directions:In pressure cooker,add water,salt,turmeric powder and mix.
Add mutton mix boti,mix well and bring it to boil.
Cover and pressure cook on medium flame until tender (approx. 20-25 minutes).
In frying pan,add coriander seeds,cumin seeds,black peppercorns,fennel seeds,cloves,cinnamon stick, black cardamom and dry roast until fragrant.
Let it cool down.
In spice mixer,add roasted spices and grind well.
Add ginger,garlic,fried onion,water and grind to make a paste & set aside.
In wok,add oil,curry leaves,grinded onion & spices mixture,mix well and cook for 2-3 minutes.
Add yogurt and mix well.
Add red chili powder,salt,mix well and cook for 6-8 minutes.
Now add cooked mutton and mix well,cover and cook on low flame for 5-6 minutes & serve!
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