Ingredients:
Roast on a tava or frying pan:
- 6 tbsp. of copra grated till golden brown. Remove from pan.
- 1 tbsp. khus/ poppy seeds. Remove from pan. Now roast the following together, stirring continuously to prevent burning, till they give off a nice aroma:
- 3 tsp. peppercorn
- 1 tsp. jaipathri / mace
- 3 tsp cloves
- 2 2" pieces cinnamon
- 6 badi elaichi / black cardamom
- 6 green cardamom
- 1/4 jaiphal / nutmeg
- 20 Kashnmiri chillies / or three lavangi chillies and 10 kashmiri chillies
- 4 tsp. khus / poppy seeds
- 2 tbsp. dhania /coriander seeds
- 2 tsps jeera / cumin seeds
- 3 tsp. saunf /fennel seeds
- 2 tsp. shahzeera /caraway /
- 3 tsp. dagad phool / lichen /
- 2 pcs. badal phool / star anise
- 2 tsps sesame seeds
- 1 and 1/2 kg. mutton shoulder with cartilage removed.Cut into cubes.
- 6 - 12 tbsp. oil.(I use the lesser amount but its a question of taste and necessity)
- 6 large onions minced
- 2 onions and 15 cloves garlic pureed into a paste.
- 2 level tsps haldi/ turmeric
- 3 tbsp. ginger garlic paste.
- 1 litre/ 2 pints boiling water
- 2 tbsp. lime juice
- 3 tsps salt or to taste
- 1 tbsp. fresh coriander
- Now add the garlic/ onion paste and the turmeric, stirring well
so it does not burn. Add the ginger garlic paste,give it a stir and then
add the mutton pieces all together. Let the meat change colour and
brown a bit before adding the boiling water.Cover and cook for 40
minutes on a medium flame.
- Now add the masala paste the lime juice and salt. Stir to cook
the paste well., add more water if required. Cover tightly and cook till
done for approximately 45 minutes on a low flame.
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