Ingredients:
Meat- 1 kg (chopped into very small pieces)
Garlic cloves- 4
Onions- 1/2 kg (chopped in chunks)
Peppercorn
Kali mirch whole- 8 no's
Fennel seeds, saunf (not powdered fennel)-1/2 cup
Cloves,laung- 4
Cinnamon stick
Daalchini- 2 no's
Big brown cardamom
Badi elaichi- 4 no's
Green cardamoms
Choti elaichi- 8 no's
Salt to taste
Dried ginger powder
Shounth- 1 tbsp
Oil- 1 and 1/2 cup
Rice flour- 1/2 cup
Milk- 250 ml
Water- 1 litre
Crispy fried Onion- 1 cup (for garnish immediately before serving)
Method:
1. In a pressure cooker add chopped meat, water and all the ingredients except oil, milk and rice flour.
2. Cook on Medium high heat, and turn down the heat to simmer after 2 whistles. Let it simmer for about 45 minutes to an hour. Turn off the heat and leave it like that till all the pressure is released.
or
Boil for 2 hours
1kg mutton, 1500 ml water, 2tsf salt.
3. Open the lid of presure cooker and stir with a wooden spoon (choncha) till all the ingredients mix up.
4. Remove the bones, if any and the cardamom covers, cloves and cinamon sticks, if visible.
5. Put the rice flour in 1 cup cold water and make a paste.
6. Put the pressure cooker back on flame and add the rice flour paste and keep stirring the mixture.
7. Now add milk and then add about 1 cup oil.
8. Cook it on medium high heat, stirring every 2 minutes until you get the desired consistency, may be for about 45 minutes till oil starts leaving the sides of the cooker.
9. Serve hot with crispy fried onions and oil on top, preferably with kashmiri bread.
{ chop the meat into very small pieces so that you wont reqiure much more stirring }