Name: Mutton Khurma in Dhaba Style recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 10
Ingredients: Mutton - 1 Kg; Curds (Dahi) - 250 Grams; Fried Onions (Tali Pyaz) - 250 Grams; Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Cumin Seeds (Shahi Jeera) - 1 Tea Spoon; Green Cardamom (Hari Elaichi) - 3 to 4; Black Cardamom (Kali Elaichi) - 3 to 4 Cloves (Laung) - 3 to 4; Cinnamon (Dal Chini Patta) - ½ inch 2 to 3 Bay Leave (Tej Patta) - 2 to 3; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Red Chilli Powder (Lal Mirch Powder) - 2 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon; Slit Green Chillies (Kati Hari Mirch) - 5 to 6; Pepper Powder (Kali Mirch) - 4 to 5; Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Oil - As Per Requirement; Salt According to Taste

ABOUT Mutton Khurma in Dhaba Style RECIPE

Dhaba’s, for the uninitiated are roadside restaurants scattered all over the country, and their food is unique.They are usually patronized by truck drivers and budget travellers who are looking for food which reminds them of home. Using the similar unique style in Jai Ki Rasoi Se made "Mutton Khurma in Dhaba Style"

Ingredients Serving: 10

Mutton - 1 Kg
Curds (Dahi) - 250 Grams
Fried Onions (Tali Pyaz) - 250 Grams
Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Cumin Seeds (Shahi Jeera) - 1 Tea Spoon
Green Cardamom (Hari Elaichi) - 3 to 4
Black Cardamom (Kali Elaichi) - 3 to 4 Cloves (Laung) - 3 to 4
Cinnamon (Dal Chini Patta) - ½ inch 2 to 3 Bay Leave (Tej Patta) - 2 to 3
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Red Chilli Powder (Lal Mirch Powder) - 2 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon
Slit Green Chillies (Kati Hari Mirch) - 5 to 6
Pepper Powder (Kali Mirch) - 4 to 5
Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Oil - As Per Requirement
Salt According to Taste

Instructions

In a pressure pan or cooker, add mutton, ginger garlic paste, cumin seed, cloves, green & black cardamom, cinnamon, bay leaves, along with all dry masalas like - coriander, cumin, whole spice, red chilli and turmeric. Mix all the ingredients properly so that mutton gets all the flavors of the spices.
Add curds and oil as per requirement. Season it with salt according to taste. Mix all and marinate the mutton for 1 to 2 hours.
Place the pressure pan or cooker on gas, once it comes to boiling. Cover it and cook till 4 to 5 whistles. Switch of the gas and allow the pressure gets subsidize.
Remove the lid of the pressure pan or cooker. Cook it on low to medium flame for 2 minutes.
Crush and add fried onions. Mix it and cook for another 2 minuties
Finally add finely chopped green coriander and lemon juice. Mix all and cook for another 2 minutes.
Now the dish is ready to serve with any Indian bread or flavored rice.

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