SAAMAGRI / INGREDIENTS :

• 1 KG MUTTON
• 1/2 KG ONION
• 4 TBSP GINGER GARLIC PASTE
• 1TBSP CORRIANDER POWDER
• 1/4 TBSP TURMERIC POWDER
• 1/2 TBSP CUMIN POWDER
• 1 TBSP RED CHILLI POWDER
• SALT AS PER YOUR TASTE
• 2 TBSP KASHMIRI MIRCH POWDER
• 3 – 4 BAY LEAF
• 1 INCH CINNAMON STICK
• 4 GREEN CARDAMOM
• 2 BLACK CARDAMOM
• 10-12 BLACK PEPERS
• 3-4 CLOVES
• 1 TBSP CUMIN SEEDS
• DESI GHEE
• CORIENDER & MINT LEAVES
• SALT TO TASTE
• 250 GM MUSTARD OIL
• 1 TBSP GARAM MASALA POWDER

VIDHI / INSTRUCTION

FIRST OF ALL TAKE A DEEP PAN AND ADD THE MUSTARD OIL THEN HEAT IT, ADD THE WHOLE SPICES, SAUTE IT FOR 10-15 SECONDS. AFTER THAT ADD CHOPPED ONIONS AND COOK UNTIL IT BECOMES GOLDEN/REDISH BROWN, ADD MUTTON IN PAN ,SALT & MIX WELL AND COOK IT AT HIGH FLAME UPTO 10-15 MINS. AFTER THAT ADD GINGER GARLIC PASTE AND COOK UNTIL THE MUTTON COLOUR CHANGES. THEN ADD WHOLE POWDER SPICES WITH A LITTLE BIT WATER AND MIX WELL. COOK IT UNTIL OIL SEPERATES OR MUTTON IS NEARLY COOKED. FINALLY ADD HOT WATER UPTO YOUR REQUIREMENT. ADD SOME AMOUNT OF MINT & CORIANDER LEAVES AND GARAM MASALA POWDER . AT THIS TIME, ADD 3-4 TBSTP DESI GHEE IN THE PAN AND COVER THE PAN WITH A LID UNTIL IT COOKED( APPROX 20-30 MINS). AFTER THE COOKING PROCESS IS DONE, FINALLY ADD THE CORIANDER LEAVES TO GARNISH IT, AND IS READY TO SERVE.

NOW THE MUTTON CURRY IS READY TO EAT WITH CHAPATI / NAN / BREAD / RICE ETC AS PER YOUR CHOICE.