Oil 4 tablespoons
Asafetida( heeng)- 5 heaped teaspoon
Cinnamon- 2 -inch ,a nice thick one
Black pepper – 6
Black cardamoms -5
Kashmiri red chilli powder -1 tablespoon
Plain red chilli powder -1 tspn.
saunf powder -2 and a half teaspoons.
Dry ginger powder- 1 tablespoon
Coriander powder- 1 tablespoon
Yogurt- whisked 2 cups
Salt to taste.
Heat oil .
Add heeng, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant .
Add mutton pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour.
Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly so that the sediments do not stick to the bottom
Add all dry masala…Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
Add yogurt and two cups of water.(may add more later)
Cook it till mutton pieces are tender in a pressure cooker .
Sent by Samina Naqvi from Allahabad for #dastarkheaneramzan #Ramzanseries