Ingredients:
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 1.5 litre
- Ghee/Oil ¼ Cup
- Curry pata (Curry leaves) 9-10
- Sabut lal mirch (Whole red chilies) 3-4
- Pyaz (Onion) chopped 1 large
- Dhania (Coriander seeds) roasted & crushed 2 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Sabut kali mirch (Black pepper corns) 6-8
- Darchini (Cinnamon stick) 1
- Laung (Cloves) 3-4
- Pani (Water) ¼ Cup if required
- Aloo (Potatoes) peeled & cubed 2 medium
- Yakhni (Mutton stock) 2 Cups
- Namak (Salt) 1 tsp or to taste
- Imli ka gooda (Tamarind pulp) 3 tbs
- Coconut milk ¼ Cup
Directions:
In pot,add mutton mix boti,ginger garlic paste,salt and water,bring it to boil,cover and cook until meat is tender (approx. 1 hour) then set aside cooked meat and mutton stock for later use.
In pot add ghee/oil and let it melt,add curry leaves and whole red chilies and mix well for 1 minute.
Add onion and fry until translucent.
Add coriander seeds,red chili powder,cumin seeds,turmeric powder,black pepper corns,cinnamon stick, cloves and mix well for 1-2 minutes.
Add cooked mutton and mix well.
Add water and mix.
Add potatoes and give it a good mix.
Add mutton stock and salt,mix well and bring it to boil,cover & cook on low flame until potatoes are done.
Add tamarind pulp and mix well.
Switch off the flame,add coconut milk and mix well.
Switch on the flame,cover and cook until desired consistency.
Ajza:
- Mutton mix boti ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 1.5 litre
- Ghee/Oil ¼ Cup
- Curry pata (Curry leaves) 9-10
- Sabut lal mirch (Whole red chilies) 3-4
- Pyaz (Onion) chopped 1 large
- Dhania (Coriander seeds) roasted & crushed 2 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Sabut kali mirch (Black pepper corns) 6-8
- Darchini (Cinnamon stick) 1
- Laung (Cloves) 3-4
- Pani (Water) ¼ Cup if required
- Aloo (Potatoes) peeled & cubed 2 medium
- Yakhni (Mutton stock) 2 Cups
- Namak (Salt) 1 tsp or to taste
- Imli ka gooda (Tamarind pulp) 3 tbs
- Coconut milk ¼ Cup
Directions:
Pot mein mutton mix boti,adrak leshsan paste,namak aur pani dal ker ubal lein,dhak ker ghost gul janay tak paka lein (approx. 1 hour) phir ghost aur mutton yakhni ko nikal ker side per rakh dein.
Pot mein ghee/oil dal ker melt karein,curry pata aur sabut lal mirch dal ker 1 minute kliya ache tarhan mix ker lein.
Pyaz dal ker translucent hunay tak fry ker lein.
Dhania,lal mirch powder,zeera,haldee powder,sabut kali mirch,darchini aur laung dal ker 1-2 minutes kliya ache tarhan mix karein.
Cooked mutton dal ker ache tarhan mix ker lein.
Pani dal ker mix ker lein.
Aloo shamil karein aur ache tarhan mix karein.
Mutton yakhni aur namak dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein & halki ancch per aloo gul janay tak paka lein.
Imli ka gooda dal ker mix ker lein.
Chulha bund ker dein aur coconut milk dal ker ache tarhan mix ker lein.
Chulha on karein aur dhak ker desired consistency tak paka lein.
