Thursday, February 4, 2016




1 kg leg or shoulder of mutton, cubed
3 cups / half ltr full cream milk
30 almonds, blanched, skinned and then ground to paste in a cup of water used for blanching
2 tsp aniseed (saunf) powdered
2 tsp ginger powder ( saunth)
Few strands of saffron
Half tsp of shahi zeera
Salt to taste
A pinch of asafeotida ( hing)

Coarsely Grind:

1/2 tsp pepper
4 green cardamoms 
4 cloves
1 stick dalchini


Heat 4 tbsp of oil, and add a pinch of asafeotida to it. 

Then add, the meat cubes, salt and shahi zeera. 

Cook on a medium flame till the meat is completely dry but not yet begun to brown. 

Add the powdered aniseed, ginger and half a cup of water. 

Keep stirring the meat so that it doesn't stick or start browning.

To the milk, add the strands of saffron, and after a few minutes, add to the meat. 

Add the coarsely ground spices. If necessary, add water to prevent drying out, and cook until the meat is tender. 

If using a pressure cooker, use your judgement depending on your pressure cooker, but typically, you should let two whistles blow and then cook for 15 to 20 minutes on a slow fire. 

Serve with plain rice. 

No comments:

Post a Comment