MUTTON ZALZALA
Ingredient:
Mutton cut into 1 inch cubes600 grams
Dried red chillies 5-6
Coriander seeds 2 tablespoon
Cumin seeds 1 teaspoon
Pure ghee 4 tablespoons
Cinnamon 2 Stick
Green cardamoms 5-6
Black cardamoms 2-3
Salt to taste
Ginger-garlic paste 1 tablespoon
Red chilli paste 3 tablespoons
Bay leaves 2
Onions chopped3 medium
ogurt 1 cup
Garlic 10-12 pcs
Method
Grind red chillies, coriander seeds and cumin seeds to a powder.
Heat ghee in a pressure cooker. Add cinnamon, green cardamoms and black cardamoms and sauté till fragrant.
Add salt, ginger-garlic paste and red chilli paste to the mutton pieces and mix well. Add bay leaves and onions to the pressure cooker and sauté for 2-3 minutes or till fragrant.
Add yogurt to mutton and mix. Add garlic cloves and 2 tbsps of the powdered spices to the pressure cooker and sauté for 2 minutes.
Add marinated mutton pieces and sauté on high heat for 2-3 minutes. Add 1½ cups water and mix well.
Cover the cooker with the lid and cook under pressure till 5-6 whistles are given out. Open the lid when the pressure reduces completely, transfer into a serving bowl and serve hot.
