Heat oil add bay leaf, cinnamon and onions saute till golden.
Add Ginger garlic paste. Saute till the raw aroma goes away.
Add mutton saute till the colour changes to pale.
Add Redchilli powder, Cumin powder, coriander powder and Turmeric powderand salt. Cook in a low flame for 5 mins.
Roughly chopped tomatoes and blend in a mixer. Add the tomato puree to the masala . pressure cook for 10_15 minutes.
once the mutton is cook. Leave it to cool. In a blender add almond or Cashew, thick yogurt and sugar whip to a smooth paste add to the gravy.
Cook on a low flame for few minutes. Serve hot with rice or Naan.
- Ingredients:
- Ghee 1 tbsp
- Oil 2 tbsp
- Onion 2
- Tomatoes 2(medium size)
- Salt as needed
- Ginger garlic paste 2 tsp
- Bay leaf 1
- Cinnamon small stick
- Mutton 300gm
- Almond or Cashew 10no
- Thick yogurt 1 cup250ml
- Sugar 1/2tsp
- Cream 1 tbsp
- HOW TO MAKE RECIPE
- Heat oil and ghee in a pressure cooker add cinnamon, bay leaf and onions saute till golden.
- Add Ginger garlic paste cook till the raw smell goes away.
- Add Redchilli powder, Cumin powder, coriander powder, Turmeric powder and salt cook for 5 minutes.
- Add mutton cook until the colour changes to golden brown.
- Roughly chopped tomatoes grind to a smooth puree add to the mutton.
- Pour water as needed pressure cook for 10_15 minutes.
- Once the mutton is done. Leave it to cool. Check the consistency of the gravy.
- In a blender add almond or Cashew, thick yogurt, and sugar whip to a fine paste.
- Add to the mutton gravy. Cook on a low flame for few minutes till the raw smell goes away.
- Serve hot with rice or Naan.
