Ingredients
MAIN
 | Dressed Mutton/Lamb, off hind leg | 1 kg - Single Piece |
| Chopped Onion | 1 big |
| Chopped Garlic | 4~5 pods |
| Small Potatoes | 6 pcs |
| Masoor Dal (Lentil) | 5 teaspoon |
| Cooking Medium - Refined Oil | 75 mls |
| Cardamom | 4~5 pcs |
| Cloves | 4~5 pcs |
| Cinnamon | 3 cms |
| Salt | To taste |
FOR MARINATION
| Plain Yogurt | 250 gms |
| Crushed Onion | 2 big |
| Ginger Paste | 2 teaspoons |
| Garlic Paste | 2 teaspoons |
| Chilli Powder | To taste |
| Pepper Corns | 10~12 |
| Bay Leaves | 4~5 |
Preparation
- Wash meat & wipe dry, make several deep gashes with a knife.
- Stuff the 'cuts' with chopped Onion & Garlic
- Prepare the Marination
- In a bowl, beat yogurt lightly, mix in all the ingredients set aside for this purpose. (See list above)
- Apply the marinade evenly on the meat. Refrigerate for 4~5 hours
Pour oil into a Pressure Pan and heat on medium flame. Add chopped onion & garlic, cardamom, cloves & cinnamon, stir fry until onions turn translucent & mildly golden. Place the marinated meat into the pan & turn over a few times. Close lid, allow pressure to build up, reduce heat to minimum. Allow to cook for 40 minutes
Switch off Heat/Flame, release pressure, open lid confirm if meat has softened. Turn over & check if the lower side has browned. Sprinkle the Dal/Lentil over the meat sparingly, add the Potatoes, close lid & cook for further 20 minutes on low heat.
Remove & Serve on a flat dish.