INGREDIENTS
GRAVY
Mutton1 KilogramGhee1 CupOnion, Sliced2 – 3Ginger Garlic Paste1 TablespoonRed Chili Powder1 TeaspoonKashmiri Red Chili Powder1 TeaspoonGround Turmeric1 TeaspoonCoriander Seeds1 TeaspoonSaltTo TasteGround Cumin1 TablespoonWaterAs Per NeedYoghurt½ CupMace, Crushed½ TeaspoonNutmeg, CrushedA PinchGaram Masala1 TablespoonCardamom PowderA PinchDILUTED FLOUR
All-Purpose Flour2 TablespoonsWater2 TablespoonsTARKA
Ghee1 CupRoyal Cumin Seeds1 Teaspoon
PREPARATION
Heat the Ghee in a large pot over medium flame and sauté the onions until they become translucent.
Add the mutton and stir fry until it changes its color.
Add the ginger garlic paste and stir.
Add the red chilli powder, Kashmiri chilli powder, ground turmeric, coriander seeds, salt, ground cumin and stir well.
Add the water and bring to boil. Cover the lid, cook over a low flame for 15 minutes until the meat is tender.
Add the yogurt and mix thoroughly.
Take 2 tablespoons of flour, dilute it with water, add it in the gravy and stir again.
Add the crushed mace, nutmeg, cardamom powder and garam masala. Stir well and cover the lid. Simmer for 10 minutes again.
For Tarka: Heat the ghee in a frying pan. Add royal cumin seeds, and sauté until they make a crackling sound.
Now pour this tarka on the gravy.
Enjoy! Please give us your feedback in the comments below.