Ingredients:
Mutton – 500 gms, cut into 1 1/2 inch pieces
Ginger Garlic Paste – 1 tblsp
Ghee – 1/2 cup
Onions – 4, finely sliced
Potatoes – 350 gms, peeled and quartered
Chironji – 1 1/2 tsp, ground
Kopra – 2 inch piece, ground
Caraway Seeds – 1 tsp, ground
Coriander Seeds – 1 1/2 tsp, dry roasted and ground
Cloves – 6, powdered
Green Cardamoms – 6, powdered
Cinnamon – 1 inch stick, powdered
Curd – 1/2 cup
Water as required
Pumpkin/Ashgourd – 300 gms, cut into 1/2 inch pieces
Saffron – 1/4 tsp
Method:
1. Mix ginger and garlic with mutton.
2. Leave for 15 minutes.
3. Fry onions in hot ghee.
4. Separately fry potatoes to a golden colour and then remove.
5. Keep aside.
6. Mix the spices with mutton and add curd.
7. Add to onions and ghee.
8. Saute together.
9. When the liquid of curd and meat dries, continue frying till brown.
10. If the masala sticks to the pan, sprinkle a little water, stir well and continue to brown well.
11. Add the fried potatoes and cook together for a few minutes, sprinkling a little water if necessary.
12. Add 4 cups of water to cook the mutton.
13. Add 2 to 3 cups for gravy later, if required.
14. Cook till the mutton is half done.
15. Add pumpkin pieces.
16. Add 2 powdered cardamoms, a pinch of caraway seeds and salt.
17. Cook on low heat till ghee comes to the top.
18. Serve hot with rice or roti.
