INGRADIENTS–
500 GM MUTTON,4 BIG ONIONS,2 TOMATOES,3 GREEN CHILLIS,3 TBSP KASHMIRI CHILLI POWDER,2 TBSP GINGER GARLIC PASTE, SALT,1 BAY LEAF,CARDAMOM,2 TEASP CUMIN POWDER,1/2 CUP OIL,HALDI 1 TEASP,CURD 1 CUP,LITTLE MEAT TENDERIZER.
PROCESS–
1.TAKE ELECTRIC PRESSURE COOKER(NEEDED FOR SLOW COOKING).POUR THE OIL AND GIVE BAY LEAF,CARDAMOM & FRY 2 ONIONS.AFTER BROWNED COLOURED GIVE THE CUMIN POWDER AND COOK FOR 2 MINS.
2.IN A MIXER MAKE A PASTE WITH TOMATOES,GREEN CHILLIES & 2 ONIONS.
3.NOW POUR THIS MIXTURE INTO COOKER.NICELY SAUTE IT.
4.NOW ADD MARINATED MUTTON (FOR MIN 2 HRS WITH CURD & MEAT TENDERIZER).ADD KASHMIRI MIRCH POWDER,HALDI,SALT.
5.SLOW COOK OR PUT YOUR COOKER INTO “MEAT” MODE.ADD LITTLE WATER & CLOSE THE LEAD & WAIT UNTILL IT BECOME COOKED COMPLETELY.
NB: SLOW COOKING GIVE YOU THIS NICE TEXTURE & SUPER AWSMM TASTE.OTHERWISE IN NORMAL PRESSURE COOKER IS USED BUT ITS NOT LIKE THIS,, NEVER.
ENJOYYYY….HAPPY COOKING….
SAYAN MAJUMDER
