Ingredients

• Mutton pieces- 500 g
• Oil - 3/4 cup
• Jeera - 1/2 tsp
• Tejpatta (Bay leaves) - 2
• Dried red chilli- 2
• Onion - 2 medium size
• Ginger garlic paste - 1 heaped tbsp
• Chopped dhania patta - 1 tbsp
• Poppy seeds paste - 1 tbsp
• For powdered masala:
• Haldi powder - 1 tsp
• Jeera powder - 1 tsp
• Dhania powder - 1 tsp
• Red chilli powder - 1tsp
• Garam masala powder - 1 tsp
• Tandoori masala powder - 1 tsp (optional)
• Salt to taste
• Raw papaya - 1 inch piece (optional: for quick tendering of mutton)
• Boiling water - 750 ml
• Desi ghee- 1 tbsp
• Whole garam masala:
• Cloves - 4
• Big elaichi- 1
• Small elaichi - 2
• Daalchini (cinnamon ) - 1 inch thin strip

How to Make Jhor Wala Mutton

• Wash the mutton thoroughly.
• Heat oil in a pressure cooker.
• Put jeera, tejpatta and dried red chilli.
• When the jeera begins to splutter, add garam masala and onions, and saute for 2 minutes over medium flame.
• Add ginger-garlic paste and saute everything for 2 minutes.
• Add all powdered masalas (except garam masala powder), mutton and salt.
• Saute for 3 minutes.
• Cover the pressure cooker lightly with a lid and let the mutton cook for 5 minutes on medium flame.
• Open the vessel.
• Mix well and add boiling water, garam masala powder, papaya, poppy seeds paste and 1 tbsp desi ghee.
• Close the pressure cooker with lid and cook for 12 minutes after the first whistle, on medium flame.
• Let the pressure cooker cool on its own and then open it.
• Garnish with chopped dhania patta.
• Serve warm with pulaao.