600 gms mutton attached to bones.
2 tbsp oil
1 cinnamon stick(dalchini)
5-6 black pepper corns
3 medium sized sliced onions
salt to taste
1 tbsp ginger garlic paste
8 green chillies paste(blend by adding pinch of salt)
Paste For The Soup:
1 tbsp desiccated coconut dry roasted
5-6 cashewnuts(kaju) dry roasted
3-4 chironji(charoli seeds) dry roasted
2 tbsp fresh coriander leaves
2 tbsp yogurt
3 tbsp milk
1 tbsp mint leaves
1 tbsp coriander leaves
1 tsp garam masala powder
1 tsp roasted coriander seeds powder
1 tsp cumin seeds powder
1 tsp black pepper powder
1 tbsp cream
In a pressure cooker, add oil and heat it.
Add whole spices such as cinnamon stick, cloves, cardamoms, black pepper corns and saute well.
Add sliced onions and cook till translucent or saute for few minutes.
Add ginger garlic paste and saute for few minutes.
Add mutton pieces and roast well until color of mutton changes.
Add salt as per taste, add green chiili paste into it, mix and cook well.
Cook for few minutes, add three cups of water and mix well.
Pressure cook the mutton until it gets tenderized well.
Add beaten yogurt, mix and cook for about 2-3 minutes.
Blend roasted dry coconut, cashews, pistachios, dry roasted chironji seeds into a fine powder, into the blender, add coriander leaves into the blender and make a fine paste by adding little water.
Add this blended paste into the cooked mutton.
Mix the mixture and cook well for few minutes until oil leaves the sides.
Add little water for a thin consistency about 1-2 cups or more if required.
Add little milk into it, add coriander leaves, add mint leaves, add garam masala powder, add coriander seeds powder, add cumin seeds powder, black pepper powder.
Check for the taste of salt and add if required.
Bring the whole mixture to a boil.
Switch off the flame.
Add cream/malai if it is available or this ingredient can be skipped.
Serve hot with naan.