• Prep Time 15-20 minutes
  • Cook Time 50-55 minutes
  • Serving For 4 People
  • Difficulty Medium
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Recipe Description

Mutton cooked in a minty gravy.

Ingredient                                                                       Quantity

Mutton, cut into small pieces on the bone                        800 grams

Oil                                                                                     4-6 Tablespoons

Cinnamon stick                                                                 1 inch

Green cardamoms                                                             4-5

Black cardamoms                                                              4-5

Cloves                                                                               4-5

Onions, finely sliced                                                         2

Ginger, finely sliced                                                          1 inch

Garlic cloves                                                                     10-12

Coriander powder                                                             2 Tablespoons

Turmeric powder                                                               ½ teaspoon

Garam masala powder                                                      1 teaspoon

Salt                                                                                    to taste

Fresh mint leaves                                                              for garnishing – 1 bunch

Cumin seeds                                                                      1 teaspoon

Green chillies slit                                                               5-6

Cashew nuts                                                                      10-15

Fresh coriander leaves, chopped                                       1 cup

Yogurt                                                                                   ½ cup

Method:-

  1. Heat two to three tablespoons of oil in a handi. Add cumin seeds and allow it to splutter. Add ginger, garlic, green chillies and sauté lightly.
  2. Add cashew nuts and sauté till they turn light brown.
  3. Switch off the heat, add mint leaves, coriander leaves, turmeric powder and mix well. Transfer the mixture into a mixer jar. Grind to a fine paste.
  4. Heat two to three tablespoon of oil in the handi, add black cardamoms, green cardamoms, cloves, cinnamon and sauté. Add slice onions, and sauté till translucent.
  5. Add mutton and sauté further for about three to four minutes. Now add the turmeric and coriander powder and sauté it.
  6. Add salt and two cups of water, cook for about twenty to twenty five minutes.
  7. Whisk the yogurt and add it to the mutton. Cook until the mutton is done.
  8. Add the mint coriander paste, mix well and simmer for about five minutes on slow flame. Check for seasoning. If the mutton is cooked, remove from flame, finally sprinkle garam masala and mix.
  9. Dish out in a serving bowl, garnish with mint leaves and serve hot.

 

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Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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