Seyal Kadai Gosht

Description

 * Ethnicity - Punjabi, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 750 grams Meat Boneless
 * 100 grams Butter
 * 5 medium sized Onions
 * 2 largesize Tomatoes
 * 1 inch Ginger
 * 1/2 bunch Coriander leaves
 * few sprigs of Mint Leaves
 * 2-3 Green Chillies
 * 1teaspoon of Kasuri Methi
 * 8 small cardamoms
 * 4 cloves
 * jeera
 * 2 Black Cardamoms [only seeds]
 * 2 Bay Leaves
 * 1 inch Cinnamon

Directions

 * 1) Heat Kasuri Methi on take for a minute and powder it with rolling pin or hands.
 * 2) Take 100 grams butter heat it in a pressure cooker add all the spices from 1-6 as the stop spluttering add onions and ginger.
 * 3) As it turns golden brown add the mutton, tomatoes fresh coriander and the powder masalas and 1/4 cup of hot water and allow it to simmer over slow flame for 25-30 minutes. keep stirring so that it does not stick to the bottom.
 * 4) As the butter separates from the mutton and 1-1/4 glass of water and pressure cook it for 20 minutes or till the mutton is soft tender and juicy.
 * 5) Take out mutton and gravy in a kadai or frying pan and keep it on a slow flame.
 * 6) Take 1 cup of fresh curds and beat the curds till fine add this to the mutton add the powder kasuri methi and simmer it for 5 minutes.
 * 7) Garnish with fresh mint leaves.
 * 8) Serve hot with Roti or lachha parathas and onion rings with mint chutney.