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By Nazia Mazhar
By Nazia Mazhar

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IME taken: 40 minutes.

Serves: 4 to 5 persons.

Mutton- 1 kg cut into pieces (leg pieces preferable), ginger-garlic paste- 2 tablespoon, onion- 2 big finely chopped, tomatoes- 4 medium size chopped, coriander powder- 2 tablespoon, red chilli powder- ½ teaspoon, turmeric powder-½ teaspoon, cumin seeds- 1 teaspoon, rose water- 2-3 drops, potatoes- 3-4 medium size cut into four, garam masala whole (2 bay leaves, 2 big cardamom, 3-4 cloves, 6-7 black pepper, ¼ tsp nutmeg) salt- according to taste, refined oil- 1½ tablespoon, finely chopped coriander leaves and green chilly for garnishing.


Heat oil in a pressure cooker and add to it garam masala and cumin seeds. Add ginger-garlic paste and stir continuously. Throw in finely chopped onions and cook till the masala is properly cooked. Now, add the mutton pieces.

Cook until the raw smell of mutton disappears and then add chopped tomatoes and all the remaining dry masalas, including turmeric powder and salt. Stir intermittently so that the masalas doesn’t burn.  Once masala begins to dry up, add 2 cups of water and cover the lid without the whistle.

When the mutton is half cooked, throw in the potatoes and 2 more cups of water. Cover the lid and this time, put in the whistle. Cook on slow flame for 3-4 whistles.

Take off the cooker from the flames, bring out the superbly cooked mutton and garnish with coriander leaves and slit green chillies. Serve hot with jeera rice or naan.

(Originally from Aligarh, Nazia Mazhar now lives in Jubail balad, Saudi Arabia, with her husband and children)