Serving Size: 4
Ingredients:
Meat Preparation
1 kg Mutton
1 ½ Tsp Salt
6 Cup Water
Spice Wrap
2 Tsp Coriander Seeds
1 ½ Tsp Fennel Seeds
3 Pc Bay Leaves
2 Inch Ginger Slice
2 Pc Cinnamon Sticks
8-10 Pc Cloves
5 Pc Cardamom
1 Pc Red Onion
Cooking
4 Tbsp Clarified Butter
1 ½ Tsp Cumin Seed
2 Pc Bay Leaves
2 Pc Cinnamon Sticks
6-7 Pc Cloves
8-10 Pc Peppercorn
5 Pc Cardamom
2 Pc Onion
1 ½ Tsp Ginger Paste
4 Pc Garlic Cloves
1 Cup Plain Yogurt
½ Tsp Sugar
¾ Tsp Garam Masala
5 Pc Green Chili
2 Cup Basmati Rice
1 Tsp Kewra Water
Garnish
8-10 Pc Fresh Mint Leaves
¼ Cup Fried Onion
½ Tsp Kewra Water
Instructions:
1. In a pot, drizzle a bit of cooking oil, add mutton, salt and water
2. Take a cheese cloth and add the following: coriander seeds, fennel seeds, bay leaves, ginger slice, cinnamon sticks, cloves, cardamom, red onion and wrap and tie the cloth with a string then add it to the pot of meat to cook for a little over 1 hour with lid on
3. Remove the cheese cloth and meat then transfer the broth into a container
4. Using the same pot, add clarified butter, cumin seeds, bay leaves, cinnamon sticks, cloves, peppercorn, cardamom, sliced onion and stir until onion has turn light brown
5. Add ginger paste, garlic paste then add the meat back into the pot along with plain yogurt, sugar, garam masala, green chili, soaked basmati rice and pour the stock back into the pot
6. Add kewra water, salt to taste and boil for 6-7 minutes then cooking for 10-12 minutes on low heat with lid on
7. Garnish with fresh mint leaves, fried onion, kewra water and ready to serve warm with fresh red onion for crunch or mint yogurt
8.Enjoy!
