Dhaba style mutton
Goat slow cooked in aromatic spices until fall of the bone tender and delicious.
Ingredients
- 1 kg lamb or goat meat
- 1 tsp turmeric powder
- 1 tbsp mustard oil
- 2 tbsp lime juice
- salt to taste
- 2 cups water
- 2 slit green chilies
- 4 tbsp mustard or vegetable oil
- 4-6 cardamoms
- 1 inch cinnamon stick
- 1 black cardamoms
- 4-5 Cloves
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 cup beaten yogurt
- 1/2 tsp turmeric powder
- 1 tbsp Kashmiri chili powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 2 tbsp meat masala powder
- 1 cup fried onion paste*
- 1/2 cup tomato puree
- 3 tbsp cashew nut paste
- Salt to taste
- 1 tbsp crushed kasuri methi
- 1/4 cup cream
Instructions
- Add turmeric powder, mustard oil, lime juice, and salt to the washed and dried pieces of meat and refrigerate for 2 hours. Now transfer to a pressure cooker, add water and green chilies and cook until tender.
- Heat 4 tbsp mustard oil in a thick bottomed pan. Add the whole spices. When they start spluttering, add ginger paste and garlic paste. Sauté for a minute and add the beaten yogurt.
- Now add the powdered spices and cook for 2-3 minutes, stirring occasionally.
- Add onion paste and cook for 5 more minutes, stirring occasionally.
- Add tomato puree and cashew paste and cook until oil separates (8-10 mins).
- Now add the precooked meat (I didn't use the drippings) and cook for 15-20 more minutes over low heat.
- Adjust salt, sprinkle the crushed kasuri methi and cream and remove from heat.
- Serve with roti, parantha or rice.
Notes
For the onion paste, fry 2 cups of sliced onions in ghee or canola oil until golden brown. Remove from heat and make into a paste using a food processor. You can also use the store bought fried onions. but make sure they are not dusted with flour.
Most restaurants also put diced bell peppers and tomatoes in the gravy, but I prefer it without any distractions.
Most restaurants also put diced bell peppers and tomatoes in the gravy, but I prefer it without any distractions.