A Pakistani style mutton kadhai where the meat pieces are cooked separately in a pressure cooker to speed up the cooking procedure. The spices and aromatics used are very less but the flavors are great. This dish goes very well as a side dish with steamed rice and dal, or you can just relish it with hot phulkas or parathas.
Course Curry, Main Course
Cuisine Pakistan
Keyword Curry, Kadhai, Mutton
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4
Author Shanaz Rafiq
Ingredients
1kilogrammutton chops
2medium size onion sliced
3large tomatoes finely chopped
2tablespoonginger & garlic paste1 tbsp. + 1 tbsp.
½cupyogurt
4 to 5green chilies roughly chopped
2pieceof ginger julienned1 inch each
1tablespoonred chili flakescrushed dry red chilies
1teaspoonturmeric powder
1teaspoongaram masala powder
1tablespoonwhole cumin seeds
1bay leaf
1teaspoonsalt
¼cupcooking oil
Instructions
First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
Heat oil in a kadhai and add bay leaf, whole cumin, and sliced onion. Fry till soft.
Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
Now add chopped tomatoes and cook till soft and oil separates.
Add cooked mutton pieces with 1 cup of its water, yogurt, garam masala powder chopped green chilies and ginger pieces. Taste and add salt.
Cook for 10 more minutes till mutton is well combined with all the spices.
The consistency should not be too dry. It should be like a thick gravy.