A spicy yet tasty gravy recipe made without tandoor, but the flavor is
just the way made in a tandoor. The smoky flavor is sure to make you drool over
it.
INGREDIENTS:
For the Marinade:
*Mutton- 1 kg (with bones)
*Ginger-garlic paste- 2 tbsp
*Red chilli powder- 1 tsp
*Black pepper powder- 1 tsp
*Finely chopped Green chilies- 1 tbsp
*Jeera powder- 1 tsp
*Garam masala- ½ tsp
*Ajwain powder- ½ tsp
*Mutton masala powder- 1 tsp
*Chopped tomatoes- 3, large
*Chopped onion- 2, large
*Garli cloves- 9-10 nos, peeled
*Coriander leaves- 1 cup, chopped
*Mint leaves- 1 cup, chopped
*Thick curd- 1 cup
*Dalchini- 3-4 1’’ sticks
*Green cardamom- 3 nos
*Cloves- 4-5 nos
*Coriander powder- 1 tsp
*Turmeric powder- ½ tsp
*Salt- to taste
For Tempering:
*Ghee- ½ cup
*Tej patta- 2 nos
*Thinly sliced onions- 1, large
For Coal Smoke:
*Live coal- 1 nos
*Ghee- 1 tsp
PROCEDURE:
*Wash the mutton well and drain it.
*Take a large mixing bowl, add all the ingredients under the marinade.
*Mix it and marinate overnight or altleast 3 hrs.
*Take a pressure cooker, add the marinated mutton along with some
water.
*Pressure for 4-5 whistles.
*Check if tender, else cook it again.
*Evaporate excess water and check for seasoning.
*Heat ghee in a kadhai, add tej patta to it.
*Add onions to it and saute well to caramelize uniformly.
*Pour the cooked mutton in the kadhai, mix well.
*Ensure that the mutton is evenly coated by the ghee.
*Cover it with a tight- fitting lid.
*Let it rest for about 5 mins.
*Place a live coal in a steel bowl
*Place it in the centre of the cooked mutton, pour 1 tsp ghee over it.
*Cover immediately and let the smoky flavor get absorbed by the juicy
mutton.
*Serve hot with kulcha or naan.
