Category
Main Dishes
Cuisine
Indian
Servings
6
Prep Time
10 minutes
Cook Time
55 minutes
- Heat ghee in a pressure cooker or CanCooker and add green and black cardamoms, bay leaf, and cook for 15 to 20 seconds or until the spices start to splutter.Add onion to it and cook on low to medium flame until the onion softens well.Stir in ginger-garlic paste and cook for 30 seconds.Add mutton pieces and sear the meat for 3 minutes on all sides.Add salt, Kashmiri Lal Mirch, coriander powder, fennel seed powder, asafetida, garam masala, and stir it all with the mutton pieces.Add water to the cooker, cover, and cook the mutton for 45 minutes or until the protein cooks through.Adjust the salt content, serve, and enjoy!
Ingredients
- 1 kg Mutton
- 2 ½ tbsp Ghee
- 1 large Onion
- 1 tbsp Ginger-Garlic Paste
- Salt
- 2 cups Water
- 2 ¼ tsp Coriander Powder
- 2 tsp Kashmiri Lal Mirch Powder
- 2 ½ tsp Fennel Seeds
- 4 Green Cardamoms
- 1 ½ tsp Garam Masala
- ¼ tsp Asafetida
- 2 Bay Leaves
- 2 Black Cardamoms
Directions
- Heat ghee in a pressure cooker or CanCooker and add green and black cardamoms, bay leaf, and cook for 15 to 20 seconds or until the spices start to splutter.Add onion to it and cook on low to medium flame until the onion softens well.Stir in ginger-garlic paste and cook for 30 seconds.Add mutton pieces and sear the meat for 3 minutes on all sides.Add salt, Kashmiri Lal Mirch, coriander powder, fennel seed powder, asafetida, garam masala, and stir it all with the mutton pieces.Add water to the cooker, cover, and cook the mutton for 45 minutes or until the protein cooks through.Adjust the salt content, serve, and enjoy!