Recipe by jas kaur
This is a really good recipe if you like mughlai food. If you are fond of butter chicken, this would be your favourite too--it's real good!
Top Review by shelley13
This was really good and the curry was tasty, however, for me the mutton never cooked that well and was a little chewy, so what I did was throw it in the pressure cooker for about 7 minutes, added a little water and it came out perfectly, with the mutton cooked to perfection, tender and mouth watering.
- 1 kg lamb, 1 kg
- 2 bay leaves, 2 (tej patta)
- 3 black cardamom pods, 3
- 8 cardamoms, 8
- 5 teaspoons coriander powder, 5 tsp
- 2 teaspoons cumin powder, 2 tsp (jeera)
- 4 teaspoons garlic, chopped 4 tsp
- 3 tablespoons garlic paste, 3 tbs
- 4 teaspoons gingerroot, shredded 4 tsp
- 3 tablespoons ginger paste, 3 tbs
- 2⁄3 cup oil, 2/3 cup
- 1 cup onion, chopped 1 cup
- 1 teaspoon red chili powder, 1 tsp
- 4 whole red chilies, whole 4
- 2⁄3 cup tomatoes, chopped 2/3 cup
- 1⁄2 teaspoon turmeric powder, 1/2 tsp (haldi)
- 2⁄3 cup yogurt, 2/3 cup
Directions See How It's Made
- Whisk together the yogurt and salt and marinade the lamb in it for an hour.
- Heat the oil in a pot and crackle bay leaves and both the cardamoms in it.
- Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes.
- Stir in coriander, turmeric and red chilli powders. Add the lamb with the marinade, bring to boil then reduce flame.
- Let simmer, adding 3 teaspoons water at intervals.
- Cook until tender. Add the tomatoes, chopped garlic and ginger and stir. Then add the cumin and whole red chillies. Cook on low flame till the lamb pieces are coated with the masala and tender.