Ingredients

• 500 gms mutton
• 200 gms finely chopped onion
• 150-200 gms of curd
• 3-4 cloves of thinly sliced garlic
• 1” grated ginger
• 1-2 pieces of badi ilaichi (big cardamom)
• 5-6 pieces of choti ilaichi (small cardamom)
• 2 pieces of laung (clove)
• 1” piece of dal-chini (cinnamon)
• 4-5 tej patta (bay leaf)
• 4-5 sukhi lal mirch (dry red chilli)
• 1 tbsp kali mirch (black pepper)
• 1 tbsp of garam masala powder (preferred home made garam masala)
• 4 tbsps of mustard oil
• 3-4 tbsp of ghee
• 100 ml luke warm water
• 1 tsp Turmeric
• Salt as per taste

Preparation time

• 10 minutes

Cooking time

• 30-40 minutes

Cooking Instructions

Step 1: Marinate the mutton

• Wash the mutton nicely under running tap water and keep it in a strainer to drain the excess water
• In a big bowl transfer the mutton once excess water is drained, add the finely chopped onions, curd, mustard oil and all the spices except ghee
• Mix all the ingredients well with the mutton, cover it and refrigerate this marinade for 1-2 hours (this will allow the mutton to absorb all the flavors of the spices)

Step 2: Cooking the marinated mutton

• After 1-2 hours take out the marinated mutton from the fridge
• In a thick bottomed pressure cooker add ghee

• Now add the marinated mutton to the pressure cooker and mix it nicely with the ghee

• Once the mixture is well integrated, cover the pressure cooker with the lid and place it on the medium heat

• Let the mutton cook for 10-15 minutes on medium heat
• After 2-3 whistles, reduce the heat to low and let the pressure cooker remain on heat for the next 5 minutes
• After 5-7 minutes turn off the heat and once the steam is released from the cooker, open it
• Mutton is now half cooked and is in a semi gravy state

• Place the open pressure cooker back on the oven and start stirring the mutton till the gravy is absorbed (the mutton with the spices starts drying up)

• You will notice the oil/ghee starts separating from the mutton and colour starts changing
• It takes about 10-12 minutes for the mutton to be blended with the spices and completely absorbing the gravy

• To this “sukha bhuna” (dry and fried mutton) add 100 ml of luke warm water

• Put on the pressure cooker lid and cover it for 1 more whistle on medium heat

• Remove the pressure cooker from heat, let it cool a bit before opening the lid

• Lajawaab Mutton is now ready to be served with hot roti, paratha, bread, rice or anything else you wish to serve it with.

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Happy Cooking!