Jhatpat Mutton Masala

Ingredients

• Meat 1 kg, small boti
• Oil 1 cup
• Green cardamoms 4
• Black cardamoms 2
• Cloves 3
• Cinnamon sticks 2
• Bay leaves 2
• Onions 2 medium, sliced
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Salt 1 tsp (or to taste)
• Chili powder 1 tsp
• Turmeric powder 1 tsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Yogurt 1/2 cup
• Kashmiri red chili powder 1 tsp
• Water 2 cups
• Garam masala 3/4 tsp
• Fresh coriander 2-3 tbsp, chopped

Preparation

1. Heat oil in pressure cooker and add onions, green and black cardamoms, cloves, cinnamon sticks and bay leaves.
2. Cook on medium flames until onions are light golden.
3. Add ginger and garlic paste. Fry until aromatic.
4. Add meat and cook until the water released by the meat is evaporated (7-8 minutes). Meat’s raw odour will be gone by this time.
5. In a bowl, add yogurt and salt, chili, turmeric, coriander and cumin powder. Mix and add to the meat. Cook again until the oil separates from the gravy.
6. Lastly add Kashmiri red chili powder and water and mix.
7. Put on pressure for 8 minutes (more or less depending on the meat) or until the meat is fully cooked.
8. Add garam masala and freshly chopped coriander.
9. Serve with roti or naan.
10. Enjoy!

Print Recipe

Jhatpat Mutton Masala

Author: Naush

Ingredients

• Meat 1 kg small boti
• Oil 1 cup
• Green cardamoms 4
• Black cardamoms 2
• Cloves 3
• Cinnamon sticks 2
• Bay leaves 2
• Onions 2 medium sliced
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Salt 1 tsp or to taste
• Chili powder 1 tsp
• Turmeric powder 1 tsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Yogurt 1/2 cup
• Kashmiri red chili powder 1 tsp
• Water 2 cups
• Garam masala 3/4 tsp
• Fresh coriander 2-3 tbsp chopped

Instructions

• Heat oil in pressure cooker and add onions, green and black cardamoms, cloves, cinnamon sticks and bay leaves.
• Cook on medium flames until onions are light golden.
• Add ginger and garlic paste. Fry until aromatic.
• Add meat and cook until the water released by the meat is evaporated (7-8 minutes). Meat’s raw odour will be gone by this time.
• In a bowl, add yogurt and salt, chili, turmeric, coriander and cumin powder. Mix and add to the meat. Cook again until the oil separates from the gravy.
• Lastly add Kashmiri red chili powder and water and mix.
• Put on pressure for 8 minutes (more or less depending on the meat) or until the meat is fully cooked.
• Add garam masala and freshly chopped coriander.
• Serve with roti or naan.
• Enjoy!