500 gm Lamb meat (cut into 1 – 1½ inch pieces)
1 glass Basmati Rice (225 gm approx)
2 glasses Water (if pressure cooking, else 3-4 glasses)
2 tbsp Yogurt
1 generous pinch Saffron
1 tbsp Ghee
2 Black Cardamom
1 tsp Cumin
1½ – 2 tsp Black Pepper Corn
2 small Bay Leaf
2 X 2″ cinnamon
1½ tsp Fennel Powder
2 tsp Dry Ginger Powder (if you don’t have this, use 1 inch whole root ginger and pop it in the pot along with bouquet garni)
5 – 6 cloves Garlic (whole)
1 generous pinch cardamom powder
1 medium onion (whole) + 1 medium onion (sliced)
2 – 3 tbsp oil
Salt to taste
Heat a heavy bottom pan and add 2-3 tsp oil. Swirl it around to coat the base. Add the marinated meat and sear on high heat for 3-4 minutes. Add yogurt and stir it so that it does not curdle. Let it cook on a medium so that it forms a nice gravy with the meat. (1-2 minutes)
Add water, whole onion, garlic, bouquet garni, salt, and cook the mutton till nearly done but ensure it is not falling off the bones since it will be cooking further along with rice. (I pressure cooked it as i don’t have the patience to watch over the meat cook for an hour and a half!)
Once the mutton is done, remove the bouquet garni, onion, root ginger (if using). Mash the garlic into the mutton broth. Measure the broth. At this stage the amount of broth should be two glasses.
In a heavy bottom pan, pour the rest of the oil and fry the sliced onions till they become brown in color. Add the drained rice along with the mutton and broth and cook on high heat till the rice starts to bubble.
Note: Measure the broth. It should be 2 glasses. If not, add more water to bring it up to 2 glasses.
Note: Making bouquet garni is optional. It helps avoid picking out all the whole garam masala spices from the broth.
Thanks for visiting and hoping to seeing you soon again!
Post linked to Melissa’s Linky Party.