Name: Virgin mutton recipe by arunika das at BetterButter
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2
Ingredients: Mutton with bone 500 gms; Garlic 3 - 4 cloves; Ginger 1 inch; Cinnamon 1/2 stick; Shah Jeera 1 tsp; Fennel seeds 1/2 tsp; Black pepper corns 2 tsp; Curd 1/2 cup; Green chilli 3 -4; Turmeric 1 tsp; Onions 2 large; Cashew nuts 4 - 5 (optional); Kashmiri chilli powder 1 tsp; Salt to taste; Oil 6-8 spoons; Coriander leaves for garnishing

ABOUT Virgin mutton RECIPE

Mutton cooked to perfection in it's own juices. An aromatic preparation with very less masalas. One of my husband's finger licking recipes.

Ingredients Serving: 2

Mutton with bone 500 gms
Garlic 3 - 4 cloves
Ginger 1 inch
Cinnamon 1/2 stick
Shah Jeera 1 tsp
Fennel seeds 1/2 tsp
Black pepper corns 2 tsp
Curd 1/2 cup
Green chilli 3 -4
Turmeric 1 tsp
Onions 2 large
Cashew nuts 4 - 5 (optional)
Kashmiri chilli powder 1 tsp
Salt to taste
Oil 6-8 spoons
Coriander leaves for garnishing

Instructions

Chop onions and grind it to a paste with green chillies
Make a paste of ginger and garlic. Grind cashews with little warm water and keep it aside.
Heat oil in a wok. Fry the onion paste for 20 minutes on medium flame stirring constantly until half cooked.
Heat oil in another wok. Put shahjeera, cinnamon, fennel seeds, black pepper corns and ginger garlic paste. Cook for 5 minutes.
Add fried onion paste to it and mix it nicely. Add curd to this. Make sure it does not curdle.
Now add mutton to it. Add salt, turmeric and red chilli powder. Cook on slow to medium flame for 45 minutes stirring occasionally and covered. Add water if required in between.
After 45 mins transfer it to a cooker. Add cashew paste and 1 cup water. Adjust salt. Cover and pressure cook until 2 whistles.
Garnish with coriander leaves. Serve hot with roti naan or rice.

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