Ingredients:

• 1 kg – Mutton, medium sized chops
• 2 tsp – Deghi Mirch
• 3 tsp – Saunf Powder
• 1/2 tsp – Sund powder
• 1 tsp – Garam Masala
• 2-3 – Laung
• 2 – Badi Elaichi
• 1 small stick – Dalchini
• 1 – Choti Elaichi
• 1 pinch – Hing
• 2 tsp – Oil for cooking
• 100 gms – Curd
• Salt to taste

Method:

1. Wash mutton and keep aside to drain water.
2. Take a pressure cooker and heat oil in it.
3. Put hing, lavang, badi elaichi, choti elaichi, dalchini and let it fry till a sweet aroma comes out.
4. Put mutton pieces one by one in the cooker and simmer on full heat for 5 minutes.
5. Put half tsp of salt and keep stirring in between so that mutton does not stick to the bottom and the sides of the cooker.
6. Now close the lid of the cooker and let the mutton pressure cook on low flame for 15 minutes.
7. remove it from the heat and let it cool down at room temperature.
8. In the meantime take a curd in a bowl and add deghi mirch, saunf, sund, garam masala and 1/2 tsp salt and whisk this mixture with spoon for 1 minute.
9. Open the lid of the cooker and check whether the mutton is properly cooked or not.
10. If it is properly cooked, add this curd mixture to the mutton and put it back on low heat and keep stirring till the oil starts leaving the sides of the cooker.
11. Remove it from the heat and let it cool down at room temperature.
12. You can serve this dish with boiled rice or chapattis.

Recipe courtesy of Archana