MUTTON CARRY | by Sylvester from Pakistan

Lamb stew with curry and spices

Ingredients:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Mutton - 1 kg (curry cut with bones)

Special Masala Powder-

Fennel seeds-2 tsp

Shah Jeera-1 tsp

Green cardamom-6

Cloves- 6-7

Cinnamon (small pieces)-1

Black cardamom -2

Mace-1/2 flower

Nutmeg- 1/4 piece

Black peppercorns-around 25 nos

Kebabchini-10 nos (optional)

Spice Powders:

Turmeric powder-3/4 tsp

Red Chilli Powder-2 tsp

Kashmiri Chilli Powder-3 tsp

Coriander Powder-2 tsp

Cumin Powder-1.5 tsp

Other Ingredients:

Onions, sliced- 3 big onions (300 gms)

Ginger Garlic paste-4 tsp

Tomato sliced- 4 small (200 gms)

Salt-2 tsp+ pinch

Oil-6-7 tbsp

Preparation:

Slice the onions and the tomatoes. Set it aside.

Also dry roast the whole spices in a pan for around 3 mins and set it aside to cool.

Now grind it into a powder for use later.

Process:

Heat oil in a pressure cooker and add the sliced onions.

Fry on medium heat for 10-12 mins till golden in colour. Now add the mutton pieces and fry on medium heat for around 2 mins.

Now add the ginger garlic paste, mix and fry on medium heat for 3-4 mins till the mutton is browned.

Now add all the spice powders & salt and mix and fry for around 2-3 mins.

Now add the sliced tomatoes and cook on medium to low heat for around 3-4 mins till the tomatoes are cooked.

Now add the spice powder and mix and fry on low heat for around 2-3 mins till the spices are cooked and oil separates.

Add 500 ml water and pressure cook for 3-4 whistles.

Remove and serve with rice or roti

► Sylvester from Pakistan, member of KYCLOS community, holding his handwritten recipe: