Monday, June 23, 2014


Jammu Delicacy
Mutton- 750 grams (cut into medium sized pieces)
Onions- 3 (chopped)
Cumin seeds- 2 tsp
Cloves- 4
 Cinnamon stick- 1 inch
 Black cardamom- 2
Kasuri methi- 1tbsp
Turmeric- ½ tsp
Red chilli powder 1 tsp
Gram masala  Masala- 1 tsp
Ginger and garlic- 2 tbsp (minced)
Dry red chillies- 2
Green chillies- 4 (split)
 Dry pomegranate seeds paste - 3 tbsp. 
Fennel powder- ½ tsp
Mustard oil- 2 tbsp
 Salt- as per taste
Heat mustard oil in a pressure cooker.
Add cloves, cumin seeds, cinnamon stick and black cardamom.
After the flavours get released in the oil, add onions and cook for 5 minutes on low flame.
When the onions become translucent, add ginger garlic paste and cook for another 2-3 minutes. Now add kasoori methi, turmeric
Add the dry  red chilli , red chilli powder and add it with a cup of water.
 Let it simmer for 2-3 minutes on low flame.
Add the pieces of mutton and sauté it with the spices for 7-8 minutes on low flame.
Pour 2-3 cups of water, add salt and close the lid of the pressure cooker. Cook for the duration of 3-4 whistles.
Once the meat becomes tender, add  Dry pomegranate seeds paste with green chillies and fennel powder (saunf).
Add garam Masala
Stir well and cook for 2-3 minutes on low flame.
Dhuni Process
In a Katori place a burning charcoal piece. Put that katori inside the pressure cooker in bottom keeping all mutton pieces aside. Pour 2 tsp mustard oil in katori. The fumes arises and cover the lid of pressure cooker. Let it having the smoke to infuse inside the mutton masala.
After 15 mins remove the katori and serve the Khatta Meat


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