- Mutton – 1 Kg
- Onions- 150 gm(100 gm grated, 50 gm thinly sliced)
- Garlic paste – 15 gm
- Ginger paste – 10gm
- Pureed Tomato – 1/3rd cup
- Thick curd – 125 gm/2/3rd cup
- Green Chilies paste- 1tspn
- Green cardamom- 4
- Cinnamon stick- 3″ 1
- Coriander powder – 2 tblspn
- Kashmiri Mirch powder – 1 tblspn
- Shahi Garam Masala Powder- 1 tblspn(Recipe)
- Refined/MustardOil – 30gm
- Desi Ghee/Butter – 1 tblspn
- Salt to taste/10gm
Wash the mutton pieces thoroughly in water and keep in the colander so that the extra water drains down.
In a bowl, take mutton. Add ginger, garlic pastes and grated onion.
Add coriander powder, red chili powder, shahi garam masala powder.
Then add, curd, salt and half the oil.
Combine all the ingredients. Now marinate the mix at least for an hr. For best results you can marinate overnight.
In a heavy bottom handi/kadai pour the remaining oil. Fry the sliced onion till brown and keep aside.
In the remaining oil, add sugar and let it caramelize (be careful not to burn it). Add green cardamom, cinnamon, cloves and stir till aromatic.
Add the mutton pieces.Stir nicely so that the pieces get coated with the masala evenly coated to the mutton pieces.
Cook till the water evaporates. Add pureed tomato and stir it frequently (this process is called kasa. The mutton gets cooked mainly while kasa/stirring the mutton).
Add desi ghee/butter , stir till oil separates. After this there are two ways to cook it further. Cover the vessel and let the mutton cook in its own juices. It can take upto an hour in a handi on slow fire to cook. If the liquid dries up during this time, add water as per requirement. In between cooking add the fried onions. I have tried it in both ways and end results are shown in pictures below:
- Cooked in Karai.
Cooking method in Pressure Cooker:
For quick cooking, transfer the mutton in a pressure cooker. add 2 cups of water. Cook for 20 mins in medium flame.
Open the cooker. I had tranfered it in karai again. Add fried onion and green chili paste. Cook till the onions mixes and releases its dark colour.
The consistency of the sauce should be of semi liquid form.
2.End result of pressure cooked meat below:
Best served with naan/roti/parathas/pulao. In Bengal, best combination is Fulko Luchi(maida puri) & Kosha Mangsho.