Ingredients:
- Mutton or lamb 1 Kg.
- Onions 250 gms.
- Ginger paste 1 tablespoon
- turmeric paste or powder – 1 teaspoon
- curd (plain yogurt) – 200 gms.
- gurlic – 4-5 pods
- garam masal powder – 1 tea-spoon
- pulao Masala – 1 tablespoon
- rose water – half cup
- Keora water – half cup
- oil – 250 gms.
- salt, sugar
- bay leaves – 4
- chili according to taste
Clean the mutton. Add curd, salt, turmeric powder, chili powder, ginger paste, onions, garlic and mix well. Heat oil in a pressure cooker. add bay-leaves and one teaspoon sugar. Add the marinated mutton. Do not add water. Close the lead of the cooker. Steam for 8 minutes. After that open the cooker and fry the meat till the oil separates. Add garam masalaGaram Masala is a combination of three spices - Chhoto Elach (green cardamom), Labanga (cloves) and Daru Chini (cinnamon). These three spices are ground into a powder or pressed to make into a paste. It is generally applied at the end of a preparation, and mixed well. The quantity depends... More, pulao masala, rose water and keora water. Cover and keep. Serve.