Thick gravy is prepared in tomatoes and yogurt. Deghi mirch gives it a color and freshly ground garam masala gives it aroma.
- 1 pound boneless mutton cut into 1 ½ ” cubes
- 1 bay leaf
- 2 brown cardamoms
- 2 medium onions finely sliced
- 1 tsp Deghi Mirch (Red chili Powder)
- ½ tsp turmeric powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- ½ cup tomatoes diced
- ¼ cup yogurt
- 3 green chilies finely chopped
- 1 tbsp freshly chopped cilantro leaves
- 1 tsp freshly ground garam masala
- 4 tbsp ghee (clarified butter)
- Heat ghee in a heavy bottom pan. Add bay leaf and brown cardamoms. Fry till they turn brown.
- Add finely cut onions and finely chopped green chillies. Stir till the onions are well browned.
- Add ginger and garlic paste. Fry for 2-3 minutes.
- Add diced tomatoes and fry again till tomatoes are pulpy.
- Stir in red chili powder, turmeric powder. Now add meat and keep frying till tomato juice begins to dry up.
- Mix in yogurt and continue frying till the meat attains a well-browned look.
- Add 1 cup of water and salt and pressure cook it for 5-6 minutes on a low fire or till meat is tender.
- Remove from the fire and if there is still any water left dry it before serving by continuing frying.
- Add freshly ground garam masala. Garnish with freshly chopped coriander leaves.
- Serve with Sabji, Salad and paratha or tandoori roti.
Do You Know:
Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and milk protein has settled to the bottom. The cooked and clarified butter is then removed from the pan. Unlike butter, ghee can be stored without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.
Clarified butter has a higher smoke point than regular butter, and is therefore preferred in some cooking applications, such as sautéing.