1. Mutton - 500 gms(with fat preferable)
2. Onion - 300 gms( julienned)
3. Garlic - 7 cloves(finely chopped)
4. Ginger - 2 inch(finely chopped)
5. Black cardamom - 2 nos
6. Cinnamon - 2 inch
7. Cloves - 4 nos
8. Coriander seeds - 1 1/2 tsp
9. Fennel seeds - 1 1/2 tsp
10. Black pepper - 1 tsp
11. Kashmiri red chilly powder - 4 tsp
12. Turmeric powder - 1/2 tsp(optional)
14. Salt to taste
15. Mustard oil - 4tsp
This dish is mainly done in a kadhai but I prefer using pressure cooker as meat becomes tender and soft which I personally prefer. You may also cook in a kadhai,in that case cooking time will differ.
Heat mustard oil in a pressure cooker and add black cardamom,cinnamon ,cloves,black pepper,cook till they start releasing their aroma. Add onions and stir fry in low flame till they turn brown in colour. Now add ginger,garlic and stir fry for some more time. Mix in the mutton pieces and stir fry in medium flame for 4 to 5 mins. Add salt,turmeric powder and 1 cup of water. Close the lid,after 1 whistle lower down the flame and cook for 20 mins approx. Once all the steam disperses open the pressure cooker. In the meanwhile dry roast coriander seeds and fennel seeds and grind coarsely. Mix in the Kashmiri chilly powder in the curd. Place the pressure cooker with meat back on the flame. Once it starts boiling,lower down the flame and add curd mix and the coarse powder. Cook for 2 more mins and serve hot with steamed rice,chapatti.