Ingredients
1 Kg Meat, 1 Cup Mustard/refined oil, 3 tsp Red chili powder, 3 tsp Fennel powder, 2 tsp Ginger powder, 2 tsp Cumin powder, 3 tsp Brown cardamom powder, 1 tsp Asafoetida, 4 Pieces Green cardamom, 2 Cinnamon sticks, 2 Bay leaves, 2 Cloves, 1/3 tsp Saffron (optional), 1 Cup Curd, A pinch of Salt.
Method
– Wash the meat properly. Heat oil in a pressure cooker.
– Put cinnamon, bay leaves, green cardamom, cloves, a teaspoon of salt, asafoetida, and meat together.
– Fry meat till it turns brown. Once browned, pour a cup of water. Add the red chili powder and saffron into the meat. Keep stirring for about a minute.
– Mix the curd nicely in the mixer and pour it into the pressure cooker. Keep on stirring till you get a reddish tinge.
– Add 2 cups of water, fennel powder, ginger powder, and pressure cook for 2 minutes.
– Check if the meat is tender. Peel and grind green and brown cardamom and add to the meat dish.
– Finally sprinkle cumin powder and simmer for a minute and serve.