This recipe is my husband’s favorite and is an original recipe prepared by me. I am sure you are going to love this recipe because of its moderate spicing. Tastes great when served with roti or rice.
Preparation Time : 1 hour
Serves : 3-4 persons
Mutton : 300 grams (cut into small pieces)
Garlic : 10-15 cloves chopped
Ginger : 1 inch piece sliced
Onion : 5
Potato : 2 (cut into halves)
Cardamom/ Elaichi : 3-4
Cinnamon / Dalchini powder : 1/4 teaspoon ( I have used #Keya Sri Lankan Cinnamon powder)
Dried Red Chili : 3-4 seedless (soaked in water)
Cumin / Jeera seeds : 1 tablespoon (soaked in water)
Turmeric m Haldi powder : 1/4 teaspoon
Meat Masala : 1 teaspoon
Garam Masala : 1 teaspoon
Refined / Mustard oil : 1/4 cup
Egg : 1
Salt as per taste
Water as required for gravy
In a mixer grinder jar, add 2 onions, garlic, ginger, dried red chili, cardamom, cumin and grind into a smooth paste using a little water. Keep aside.
Slice the other 3 onions and keep aside.
Heat oil in a pan or kadhai and fry the potato halves till golden brown. Drain access oil and keep aside. In the same oil add the cleaned and washed mutton pieces and fry on medium flame till the colour changes to a little golden brown.
Now add the grinded paste, mix well and cook for about 2-3 minutes. Now add the sliced onions, salt and Turmeric powder, mix well and cook covered for around 10-12 minutes till the oil separates from the masala. Sprinkle little water and cook if you feel that the masala may burn. Now add around 1/2 cup of water and let it boil. Add the meat Masala and Garam Masala. Cook for 2 minutes. Now shift the mutton to a pressure cooker and add enough water to form the gravy around 2-3 cups. Pressure cook for 10 whistles and turn off the flame.
Let it sit for sometime so that the gas inside the cooker is gone. In the meantime make heat 1 teaspoon oil in a pan and break the egg without breaking the egg yolks. You can first break the egg in a small bowl and then slowly pour into the pan for making a poached egg season with salt and cook toll the lower side has turned golden brown.
Now check the seasoning of the mutton. Garnish with the poached egg and serve hot with roti or rice.
* You can make individual egg poaches for individual servings.