A delicious mutton gravy that is outstanding in taste and unique in preparation. Two very important reasons for you to try.

MUTTON AFGHANI

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
1 tbsp ginger-garlic paste
2-3 tbsps onion paste
1½ tsps garam masala powder
Salt to taste
4½ tbsps oil
1½ cups fresh coriander leaves
1 inch ginger
8-10 garlic cloves
3 green chillies
2 medium onions, roughly chopped
1 cup fresh cream + for drizzling
1 cup milk
Crushed black peppercorns to taste
1 tsp cumin powder
½ tsp turmeric powder
½ tsp roasted dried fenugreek leaves (kasuri methi) powder
Fresh mint sprig for garnish
Paranthe to serve

Method

1. Put the mutton in a pressure cooker, add ginger-garlic paste, onion paste, 1 tsp garam masala powder, salt and 1 tbsp oil and mix well. Cook for 2-3 minutes. Add ½ cup water, mix, cover and cook under pressure for 4-5 whistles on medium heat.
2. To make the marinade, put the coriander leaves in a blender jar. Add ginger, garlic cloves, green chillies, chopped onions and yogurt and blend to a fine paste. Transfer into a large bowl, add fresh cream, milk, crushed black peppercorns, cumin powder, turmeric powder, and dried roasted dried fenugreek leaves powder and mix well.
3. Open the cooker once the pressure has reduced completely. Transfer the cooked mutton pieces in a large bowl. Add ½ cup of the prepared marinade and mix well. Set aside to marinate for 10-15 minutes.
4. Heat 2 tbsps oil in a non-stick grill pan. Place the marinated mutton pieces and grill on high heat for 2-3 minutes on each side. Transfer on a plate.
5. Heat a pan. Add the remaining marinade and cook for 8-10 minutes on low heat.
6. Add the grilled mutton pieces and mix well. Add remaining oil and mix well. Cover and cook on low heat for 5 minutes.
7. Add remaining garam masala powder, and lemon juice and mix well. Switch the heat off, take a hot charcoal piece in a small stainless steel bowl and place it in the middle of the gravy. Drizzle ghee, cover and let the flavour infuse for 1-2 minutes.
8. Remove the bowl, and transfer the gravy into a serving bowl. Garnish with fresh cream and mint sprig. Serve hot with paranthe.

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