- Mutton – 1 kg (Meat from raan)
- Hung Curd – 100 gms
- Lemon Juice – 1 tsp
- mint leaves paste – 3 tbsp
- Ginger paste – 1.5 tbsp
- garlic paste 1.5 tsp
- green chilli paste – 1tsp
- Ghee/Butter – 1 tbsp
- Onion Paste – 2 tbsp
- fried onion – 2 tbsp
- Garlic paste – 2 tbsp
- ginger paste – 1 tsp
- green chilli paste – 1.5 tsp
- Hing – 1 tsp
- Garam Masala powder – 1 tsp
- Ghee/White Oil – As required
Mix all the marination ingredients nicely and add to the mutton and rub well. refrigerate overnight.
On a thick botton flat type pan, heat white oil. Add Onion paste. saute till transluscent in high heat. Add ginger garlic paste, green chilli paste and saute for a few minutes. Add the mutton pieces without the marinade. Mix well. Turn on the heat. cover cook in medium heat for 5-7 mins.
Add the Marinades. Mix well. Sprinkle few drops of water (if needed). Add 1 tbsp of ghee and sprinkle garam masala powder. Mix well. Turn down the heat to lowest flame.
Keep cooking till oil separates.
Add hot water depending on your gravy requirement. The gravy should not be too runny. Pressure cook till the mutton is just tender. Keep aside. Now take a clean pan and add 1 tbsp of ghee. Add star anise and the hing.
Then add the cooked mutton and mix well. Let it simmer for some time. Adjust the seasoning.
Once the meat are all done and oil is separating. turn off the heat. Sprinkle chopped green chilli.
Sprinkle fried onions and fresh mint / pudina leaves and serve.
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