Method

Preparation of mutton

• 1. Chop mutton into small pieces and keep aside. Take them in a pressure cooker and add little salt.
• 2. Tie cloves (3 pieces), brown cardamom and cinnamon (1”) in a cloth and drop this in cooker.
• 3. Now cook the mutton till it becomes almost done.
• 4. Drain out the extra water and preserve it for further use.

Preparation of spices

• 1. Heat oil in a pan and fry the onions over medium flame till they become golden in colour.
• 2. Take the fried onion in a blender jar and add garlic and ginger and make a smooth paste and set aside.
• 3. Roast sesame seeds, poppy seeds, chillies, cinnamon, caraway seeds, green cardamoms, cloves and peppercorns and grind them to smooth powder.
• 4. Blanch and mash the tomatoes into a puree, strain it and keep aside.

To proceed

• 1. Heat the clarified butter (ghee) in a pan. Add the prepared paste of onion and fry it for 4-5 minutes.
• 2. Add the cooked meat and fry them on medium heat until all the moisture dries and the colour changes to a reddish brown.
• 3. Now add the prepared spices paste and salt; fry this for further 10 minutes on low flame.
• 4. Now add tomato puree along with the remaining mutton stock and let it boil on medium to low heat for further 10-15 minutes.
• 5. Once done serve hot with Shreemal or Lachha paratha.

• Recipe Type : Curries, Lucknow, Mutton, Non vegetarian, Non Vegetarian, Regional