This is a lentil based gravy with mutton and vegetables. It is a super hit with biriyani. Try it and am sure it will get you addicted. The aroma of the gravy just fills your house. Recipe reference jopreetskitchen.com
Recipe Tags
Non-veg
Medium
Eid
Hyderabadi
Side Dishes
Ingredients Serving: 4
Mutton(with bone) - 250 gms
Masoor dal - 1/4 cup
Tamarind paste-1/4 cup
Brinjal(medium sized)-3
Drumstick -1
Big onion - 1 chopped
Ginger garlic paste - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Chilli powder - 1 teaspoon
Fennel seeds - 1/2 teaspoon
Jeera - 1/2 teaspoon
Cloves - 2
Cinnamon -1 small stick
Salt - as needed
To Temper::
Mustard seeds - 1 teaspoon
Jeera -1/4 teaspoon
Red Chillies - 3
Curry leaves - few
Fenugreek seeds - 1/2 teaspoon
Garlic - 4 to 5 small pods
Instructions
Soak tamarind in warm water for half an hour and extract tamarind paste. Cook masoor dal in cooker with 1 and 1/2 cup water for 2 whistles and set aside.
Wash and clean mutton well.
Heat cooker with 2 teaspoon oil, add the jeera,fennel seeds,clove and cinnamon. Add chopped onions and saute till transparent.
Add ginger garlic paste and saute for 2 minutes. Add the mutton, turmeric powder, chilli powder with little salt just enough for the mutton.
Add some water for mutton to be cooked and close the cooker. Cook for 5 to 6 whistles in medium flame till 1/2 cooked. Chop the vegetables in the meantime.
Now open the cooker once pressure releases, add in the vegetables and cook for 1 more whistle.
Now heat a deep pan with 2 teaspoon oil, temper with mustard seeds,jeera,fenugreek seeds, red chillies, garlic and curry leaves.
Add in the cooked mutton and vegetables(along with water) and mix. Add in the cooked dal and tamarind paste.
Mix everything well and add salt as needed. Add little water if needed and bring everything to a boil in low flame. Switch off after the mutton is cooked and gravy is creamy.
Serve with briyani the best combo or pulao or roti.
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Soak tamarind in warm water for half an hour and extract tamarind paste. Cook masoor dal in cooker with 1 and 1/2 cup water for 2 whistles and set aside.
Wash and clean mutton well.
Heat cooker with 2 teaspoon oil, add the jeera,fennel seeds,clove and cinnamon. Add chopped onions and saute till transparent.
Add ginger garlic paste and saute for 2 minutes. Add the mutton, turmeric powder, chilli powder with little salt just enough for the mutton.
Add some water for mutton to be cooked and close the cooker. Cook for 5 to 6 whistles in medium flame till 1/2 cooked. Chop the vegetables in the meantime.
Now open the cooker once pressure releases, add in the vegetables and cook for 1 more whistle.
Now heat a deep pan with 2 teaspoon oil, temper with mustard seeds,jeera,fenugreek seeds, red chillies, garlic and curry leaves.
Add in the cooked mutton and vegetables(along with water) and mix. Add in the cooked dal and tamarind paste.
Mix everything well and add salt as needed. Add little water if needed and bring everything to a boil in low flame. Switch off after the mutton is cooked and gravy is creamy.
Serve with briyani the best combo or pulao or roti.
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