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1/2 kg
2 tablespoons
2
2
1/4 teaspoon
1 1/2 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
1/4 teaspoon
Marinade
1 1/2 cups
1 teaspoon
1 teaspoon
1 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
1 1/2 teaspoons
1/2 teaspoon
6
1/4 teaspoon
1/4 teaspoon
Garnish
1 tablespoon
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Boneless mutton or beef
Oil
Medium onions, cut into quarters
Whole dried red chilies
Powdered caraway seeds
Lightly roasted gram flour
Powdered cashew nuts
Powdered poppy seeds
Ground dry coconut
Powdered chironji
Saffron
Thick curd, whisked
Garlic paste
Ginger paste
Chopped green chilies
Chopped coriander leaves
Chopped mint leaves
Salt
Red chili powder
Turmeric powder
Green cardamoms, powdered
Powdered mace
Powdered cinnamon
Black raisins
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Method :
-
Wash meat, pat dry and cut
into 5 cm cubes.
-
Combine ingredients for
marinade, mix in meat and marinate for 30 minutes.
-
Heat oil in a pressure
cooker, add onions and fry till golden brown.
-
Drain and set aside.
-
Add red chilies to the hot
oil and fry for a few moments.
-
Mix in meat with its
marinade and cook under pressure for 15 minutes.
-
Allow cooker to cool
before opening it.
-
Stir in remaining
ingredients except saffron, and cook over low heat for 7-8
minutes, stirring occasionally.
-
Add saffron and simmer for
2-3 minutes longer, till oil bubbles on the surface.
-
Garnish with reserved
fried onions and black raisins.
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