Peshawari Mutton Kadhai
A very easy and quick method of preparing a restaurant-style mutton kadhai with no frying of onion and tomatoes is involved and everything gets cooked in a single pot.
Servings 4
Ingredients
- 800 grams boneless mutton cut into small pieces
- 1 medium onion roughly chopped
- 1 medium ripe tomato roughly chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp yogurt whisked
- 1 ½ tbsp chili powder
- 1 tbsp coriander powder
- 1 tsp black pepper powder
- 1 tsp garam masala powder
- 3 whole green chilies with a slit
- 1 tsp salt
- 1 tbsp lemon juice
- ½ cup chopped coriander leaves
- 4 tbsp ghee clarified butter
Instructions
- Heat ghee in a pressure cooker (or any thick bottom pan) and fry the mutton pieces for 2 minutes till the juices are sealed and meat has changed color slightly.
- Now add onion, tomato, salt, chili powder, ginger and garlic paste.
- Mix well and cook on high heat for 1 minute. Place the lid on and cook till mutton is almost cooked.
- Once the mutton is cooked, add coriander powder, garam masala powder, black pepper, and lemon juice. Stir well and cook for 5 minutes on low flame without placing the lid. You need to reduce all the extra moisture in the gravy.
- Finally add yogurt, coriander leaves, and green chilies and cook for another 5 minutes. Check the seasoning*and adjust accordingly. If you want the dish to be spicier, add more green chilies.
- Garnish with more green chilies and fresh coriander leaves and serve hot.