This recipe is specially for people who like to eat good food but will not move around much for preparing the food that would satisfy the soul. Here is your chance for doing so:
Ingredients:
1/2kg Baby Lamb Mutton [with bones]
4-5 large Onions thinly sliced [long]
2 tsp Zeera
4-5 Dry Red Chillies
2-3 Tej Patta Leaves
10-15 Pepper Corns
2 pieces of Cinnamon Sticks [1 inch each]
3-4 tbsp Ginger-Garlic paste [better if you make it at home. Grind it coarsely. Use 7-8 cloves of garlic & 1 inch ginger]
5-6 Cloves
4-5 Whole Green Cardamom [Elaichi]
1-2 Whole Black Cardamom [Badi Elaichi]
1 1/2 tsp Mace Powder [Javitri. If you don't have powder use 2-3 whole pieces instead]
2 tsp Garam Masala Powder
1 1/2 tbsp Zeera Powder
2 tbsp Coriander Powder
2 tbsp Red Chilli Powder [you can adjust quantity as per taste]
8-10 tbsp Refined Oil [it tastes better if you use Mustard Oil but the choice is yours]
Salt to taste
Method:
Step 1: You will love this. Just mix all the above [yes all !!!] and leave it for marination. Now do what ever you want to do in the next 2-3 hours. If you can leave for marination over night nothing like it but 2-3 hrs should also suffice.
Step 2: Now take out the marinade and put the entire stuff in pressure cooker. You will love it even more. Close the pressure cooker lid and let it pressure cook to count of 2-3 whistles on low flame. Then put off the gas and let the pressure release so that the lid opens.
Step 3: Now again put on the gas and on a low flame cook the mutton in the same vessel without locking the lid. Keep checking in between and stirring so that the mutton doesn't stick on the bottom. Keep cooking till the water evaporates and oil starts separating. Now add 1 tbsp of desi ghee [optional] and keep cooking. Keep stirring and checking if the mutton is cooked.
Step 4: Just when the mutton looks cooked add 1 cup of water and again put on the lid to give pressure on low flame to count of 2 whistles. Once you hear the whistle, take it off the gas and let the pressure come out on its own.
Step 5: The mutton is ready. It tastes best with hot chapatis / hot rice and accompanied with onion salad.
Tips: Pressure cooking time needs to be adjusted as per the quality of the lamb meat. Usually frozen lambs take more time to cook as compared to fresh.
Happy Eating!!! Do let me know how you liked it.....
Ingredients:
1/2kg Baby Lamb Mutton [with bones]
4-5 large Onions thinly sliced [long]
2 tsp Zeera
4-5 Dry Red Chillies
2-3 Tej Patta Leaves
10-15 Pepper Corns
2 pieces of Cinnamon Sticks [1 inch each]
3-4 tbsp Ginger-Garlic paste [better if you make it at home. Grind it coarsely. Use 7-8 cloves of garlic & 1 inch ginger]
5-6 Cloves
4-5 Whole Green Cardamom [Elaichi]
1-2 Whole Black Cardamom [Badi Elaichi]
1 1/2 tsp Mace Powder [Javitri. If you don't have powder use 2-3 whole pieces instead]
2 tsp Garam Masala Powder
1 1/2 tbsp Zeera Powder
2 tbsp Coriander Powder
2 tbsp Red Chilli Powder [you can adjust quantity as per taste]
8-10 tbsp Refined Oil [it tastes better if you use Mustard Oil but the choice is yours]
Salt to taste
Method:
Step 1: You will love this. Just mix all the above [yes all !!!] and leave it for marination. Now do what ever you want to do in the next 2-3 hours. If you can leave for marination over night nothing like it but 2-3 hrs should also suffice.
Step 2: Now take out the marinade and put the entire stuff in pressure cooker. You will love it even more. Close the pressure cooker lid and let it pressure cook to count of 2-3 whistles on low flame. Then put off the gas and let the pressure release so that the lid opens.
Step 3: Now again put on the gas and on a low flame cook the mutton in the same vessel without locking the lid. Keep checking in between and stirring so that the mutton doesn't stick on the bottom. Keep cooking till the water evaporates and oil starts separating. Now add 1 tbsp of desi ghee [optional] and keep cooking. Keep stirring and checking if the mutton is cooked.
Step 4: Just when the mutton looks cooked add 1 cup of water and again put on the lid to give pressure on low flame to count of 2 whistles. Once you hear the whistle, take it off the gas and let the pressure come out on its own.
Step 5: The mutton is ready. It tastes best with hot chapatis / hot rice and accompanied with onion salad.
Tips: Pressure cooking time needs to be adjusted as per the quality of the lamb meat. Usually frozen lambs take more time to cook as compared to fresh.
Happy Eating!!! Do let me know how you liked it.....
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