Ingredients:
Mutton – 1/2 kg
Chana Dal – 1/2 cup
Curds – 1/2 cup
Onion – 1 medium size
Tomato – 1medium size
Chill powder – 1 1/2 tsp
Coriander powder – 1 1/2 tsp
Turmeric powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Mint leaves/Pudina – 7 to 8 (optional)
Coriander leaves – 4 to 5 stalks
Bay leaf -2
Cloves -3
Cinnamon – 1 inch piece
Cardamom – 2
Ginger garlic paste – 2 tsp
Coconut Paste (if desired) – 2 tsp
Oil – 2 tbsp
Preparation:
Soak chana dal in water for 20 minutes.
Marinate the mutton with curds, 1/2 tsp ginger garlic paste. 1/4 tsp chillie powder, 1/4 tsp coriander powder, 1/4 tsp turmeric powder and 1/2 tsp salt. Let it marinate in the fridge for 30 mins.
Meanwhile, in a pan, heat oil and add bay leaf, cloves, cinnamon and cardamom and flash fry for 20 seconds. Then add onions and sauté. Add mint leaves and half the coriander leaves. Add ginger garlic paste and fry on slow fire till raw smell goes away. Then, add finely chopped tomatoes and sauté till tomato becomes a pulp/paste. Add turmeric powder, chilli powder and the coriander powder. Sauté well and add marinated meat and sauté well. Add soaked chana dhal and 2 cups water and cook in pressure cooker for 1 whistle. After a whistle, lower the flame and cook for 10 mins and put it off. Let the pressure cooker cool, then open the cooker and see whether meat and chana dhal is cooked. (If not cooked, keep for some more time). Check the gravy for a semi thick consistency. Add garam masala powder. If too watery, boil for more time and remove from fire. For slight variation in taste, you can add 2 tsp ground coconut paste (if desired). Garnish with coriander leaves.
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