PROOF: My little 8 year old son could handle it!!!
The chillies lend a delicious smoky taste that will leave you absolutely spellbound…A personal fav that I love to make, when I’m in a mood to indulge!
Method:
For the initial preparation:
Marinate 1 kg mutton with 2 heaped tbsp of garlic paste for 30 minutes.
Meanwhile deep fry about 4-5 medium size sliced onions and grind to paste.
Take care to not fry them too brown,
as they continue to cook in the residual heat and turn deeper in color!
Also dry grind 4-5 black cardamom, 1 tbsp dhania seeds, a small piece of javitri & 4-5 laung,
into a fine powder.
Slit & deseed 40 fresh red chillies, remove seeds and pith.
Till only the outer skin remains
and immerse in cold water for 30 minutes.
Also reserve 2-3 chillies for garnish, if u like.
Now you have the essential elements in place…
Cooking the meat:
Heat oil, add mutton, salt and a hefty pinch of hing, and sear on high heat to seal juices for about 5-6 minutes.
Next add the ground dry masalas and sauté for 2-3 minutes.
Follow this by adding about 2/3 cup sour yogurt, some haldi
and the soaked and drained red chillies.
Cook till most of the moisture evaporates.
Now add the onion paste
and a little water and stir to combine.
Cover with a tight lid, place a weight on the lid and simmer for about 2 hours…till tender, melt in the mouth and falling off the bone! If you want quicker results, you may pressure cook the meat too.
Serve with a garnish of freshly chopped dhania and some sliced red chillies along with robust dhaba style tandoori rotis!
PS: if you do not have access to fresh red chillies, you can substitute with soaked dry red chillies too, but remember to remove their seeds too!
Source : Bindu Singh