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Published under: Mutton

Ingredients I
Minced mutton -1 kg
Pure ghee – 1/2 kg
Ginger powder – 1 tsp
Saunf – 1 tsp
Garam masala powder – 1 tsp
Curd – 1 tsp
Asafoetida – 1 tsp
Salt – 1 tsp

Ingredients II
Mustard oil – 1/2 cup
Cloves – 3
Cumin seeds – 1/2 tsp
Asafoetida – a pinch
Curd – 1/2 kg
Milk – 1 cup
Ginger powder – 1 tsp
Saunf powder – 2 tsp
Garam masala powder – 1 tsp
Ajwain – 1/2 tsp
Green cardamom – 5, crushed
Black pepper powder – 1 tsp
Black cardamom powder – 1 tsp
Cinnamon powder – 1/2 tsp
Ghee – 1 tbsp
Sugar – 1/2 tsp
Salt as per taste

1. In a bowl mix nicely, by hand, all the ingredients mentioned in Ingredients I. Then using a wooden pestle and stone mortar, pound it to a fine mass.
2. Now, divide the powdered mass into 4 to 8 portions. With greased palms, shape each portion into a compact cylindrical shaped sausage and put these aside in a plate.
3. In a deep bowl mix and churn together, with a churning stick 1/2 kg curd, 1 cup milk, 1 tsp ginger powder, 2 tsp aniseed powder, 1 tsp salt and 1/2 tsp sugar as mentioned in Ingredients II. Set aside.
4. Pour two cups of water in another deep pan and bring it to boil.
5. Gently put the prepared minced meat cyclindrical pieces, one by one, and side by side allow these to boil for 15 minutes, till these turn firm and are half done.
6. Remove the pan from the heat an dtake out the pieces with a perforated ladle and keep aside in a plate. Cut each into 1/2 inch thick slices.
7. Keep the soup in a separate bowl to cool down.
8. Add the soup to the curd mixture and blend well.
9. Wipe the inside of the pan and pour into it the mustard oil and heat it on a medium flame.
10. When the oil reaches smoking point, remove the pan. Add cloves, cumin seeds and a pinch of asafoetida powder.
11. Stir, add the curd and soup mixture and stir continuously, so that the curd does not cradle. Cook for 5 minutes.
12. Add the minced meat slices to the boiling gravy and cook for 10 minutes on low heat.
13. Swirl the pan around, so that the pieces do not break.
14. Now, let it simmer for half an hour or so till the gravy thickens and the oil begins to float on top.
15. Add the garam masala powder, ajwain, crushed green cardamom seeds, black pepper powder, black cardamom and cinnamon, along with the ghee.
16. Mix gently or swirl the pan again.
17. Serve.

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