Oil 4 tablespoons

Asafetida( heeng)- 5 heaped teaspoon
Cinnamon- 2 -inch ,a nice thick one
Cloves-8
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.

Method

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

A winter favourite I am cooking this as per my aunt Mrs Motahira Hasan’s recipe.

Earlier Apia tells me they would just put in all the ingredients in lots of desi ghee and cook on slow fire but She gives an easier recipe for today’s times.

Ingredients

A bunch of fresh shaljam with leaves: the shaljam should be very small so leaves are tender ( chopped fine. Shaljam in half)

A handful of spinach- chopped finely

Mutton – 500 GMs

2tbsp garlic paste

2 onions- ground

1 onion finely sliced

1tbsp each haldi and dhania powder

Mitch and salt to taste

1/4 tsp Garam masala

2tbsp desi ghee

Oil

Method:

Heat oil- veg oil . Fry the sliced onion . Add all the ground and powder masala and roast well

Add mutton and the chopped leaves . A few whole green chillies.

Add a bit of water. Literally 2 spoons for leaves will leave water. Add salt

Pressure cook.

Open after steam escapes and dry the excess water

When serving add the desi ghee to the hot curry

Serve with chapati or makke ki roti

Enjoy

For veg option substitute mutton with soya nuggets

Everything else remains same

Mutton – 1/2 kg

Curd (thick) 3/4 kg

Onions ( medium) -2 – sliced and fried golden brown – crushed by hand

Garlic paste – 1 tbsp

Cardamom big and small – 2 each

Stick of cinnamon

Zeera seeds  -1/2 tsp

1 tsp of garam masala powder

Besan – 1 tbsp

Saunf powder – 1 tbsp

Oil ( preferably ghee) – 3 tbsp

Method

Boil mutton with very little water. Add the garlic , salt and whole garam masala. When semi tender (usually 15-20 min depending on cut you use)

Heat the ghee add the curds ( which has been mixed well with Besan to prevent it from curdling)

Stir till curd reduces then add the crushed fried onion ( you can grind it coarsest).

Add the mutton, garam masala and saunf powder.

Bring it to boil and add the mutton soup.

Cool for 5 min on sim

Garnish with dried mint leaves

(Recipe courtesy Mrs Tasneem Haji)