Mutton Kali Mirch

Ingredients

• 4 Tbsp Ghee
• 2 Dried Red Chillies
• 2 Green Cardamom
• 1 Black Cardamom
• 2 Cloves
• 1 Cinnamon
• Small Pc of Mace
• 600gms Mutton
• 1 Tbsp Ginger Garlic Paste
• Salt
• 1/2 Cup Water
• 2 Tsp Coriander Seeds
• 1 Tsp Cumin Seeds
• 1 Tsp Black Peppercorns
• 1 Tbsp Oil
• 2 Onions Chopped
• 3 Green Chillies
• 6-8 Garlic Cloves
• Few Stems of Coriander
• Water
• 1/2 Cup Curd
• Lemon
• Onions
• Roti

Instructions

1. In a pressure cooker, add 4 Tbsp Ghee, 2 Dried Red Chillies, 2 Green Cardamom, 1 Black Cardamom, 2 Cloves, 1 Cinnamon, Small Pc of Mace, 600gms Mutton, 1 Tbsp Ginger Garlic Paste, and Salt.
2. Roast the mutton for 3-4 minutes.
3. Add 1/2 Cup Water and pressure cook for 1 whistle on high flame, then simmer for 12-15 minutes till the meat is tender.
4. Transfer the cooked mutton to a kadhai.
5. In a separate pan, dry roast 2 Tsp Coriander Seeds, 1 Tsp Cumin Seeds, and 1 Tsp Black Peppercorns on a very low flame for 2 minutes, then powder them.
6. In another pan, sauté 1 Tbsp Oil, 2 Onions Chopped, 3 Green Chillies, 6-8 Garlic Cloves, and Few Stems of Coriander until soft (3-4 minutes).
7. Add water to the sautéed onion mixture and grind into a fine paste.
8. In the mutton kadhai, add 1/2 Cup Curd along with the dry spice mix prepared earlier.
9. Cook for 5 minutes.
10. Add the prepared onion paste to the kadhai.
11. Cover, simmer, and cook for 12-15 minutes until oil is released.
12. Serve with lemon, onions, and roti.