Ingredients & How to Make It

Ingredients

1. Mutton, 1 kg
2. Mustard oil, as required
3. Cinnamon stick, 1, broken into two pieces
4. Cloves, 3 to 4
5. Green cardamom, 3
6. Onions, 5, chopped
7. Salt, 1 teaspoon
8. Red chilli powder, 2 teaspoons
9. Turmeric powder, 1 small teaspoon
10. Ginger powder (sonth), ½ teaspoon
11. Coriander powder, as required
12. Fennel powder (saunf), 1 teaspoon
13. Meat masala, a little
14. Dried fenugreek leaves (kasuri methi), a little
15. Water, approximately 2 glasses
16. Fresh coriander, for garnish
17. Noor's secret masala tikki

Method

1. Heat mustard oil in a pressure cooker until hot.
2. Add cinnamon, cloves and green cardamom. Fry until fragrant.
3. Add the washed mutton and fry it in the oil without boiling it first.
4. Add chopped onions and salt. Cook until the excess water evaporates and the oil begins to separate.
5. Add the masala tikki and red chilli powder and fry the mutton well.
6. Add a little water, turmeric, ginger powder, coriander powder, fennel powder and meat masala. Mix well.
7. Cook until the spices are well combined and the oil starts separating at the sides.
8. Add a little dried fenugreek leaves and mix.
9. Add approximately two glasses of water. Pressure cook until the mutton is tender and the gravy reaches your preferred consistency.
10. Once the pressure releases, garnish with fresh coriander and serve hot.