Photo Credit: Meher Rizvi

Difficulty: High

Ingredients

• 1 kg mutton
• 4-5 medium sized round potatoes
• 4 medium sized onions
• 2-3 tbsp ginger paste
• 2-3 tbsp garlic paste
• 4-5 green cardamom pods (hari elaichi)
• 2 black cardamom pods (badi elaichi)
• 4-5 cloves (laung)
• 2 bay leaves (tez patta)
• 1 tsp cumin (zeera) seeds
• 2 tsp turmeric powder (haldi)
• 1 tsp karchmiri red chile (lal mirch) powder
• 3 tsp coriander (dhania) powder
• 1 tsp garam masala
• ½ tsp lazzat-e-taam
• ¼ tsp rosewater (kewra)
• 1 piece cinnamon (dalchini)
• ¼ cup yogurt
• Salt, to taste
• Coriander (dhania) leaves, to garnish
• Mustard oil, for frying

Directions

Take 4-5 medium round shaped aaloo, prick them with a fork and cut them into halves. Deep fry in mustard oil on medium to low heat until you get a golden crust. Remove from oil and keep aside.

Transfer the oil in a pressure cooker and add khada garam masala: 4-5 green cardamom pods, 4-5 cloves, 1 piece cinnamon, 2 black cardamom pods, 2 bay leaves and 1 tsp cumin seeds. Let it crackle, then add 1 kg mutton. Stir until colour changes then add 2-3 tbsp garlic paste, 2-3 tbsp ginger paste, 2 medium sized sliced onion, 2 tsp turmeric powder, 1 tsp red chile powder (or adjust to taste), 1 tsp kashmiri red chile powder, 3 tsp coriander powder, 1 tsp garam masala powder, and salt to taste. Stir well for a few minutes, then add 1 cup of water.

Put the lid and pressure cook mutton till about 80% done (maybe 10 mins; cooking time varies in different countries). Allow pressure to drop by itself.

Add fried potatoes, 2-3 whole green chiles, ½ tsp lazzate taam, and 2 fried onions blended with ¼ cup yogurt.Adjust water according to get desired consistency, but do not add cold water. Stir, cover, and cook until mutton is 100% done (mayb1 1 pressure cooker whistle only).

Allow pressure to drop by itself. Then add ¼ tsp of kewra water. Garnish with chopped hara dhania. Serve with tandoori roti & enjoy.