Patialashahi Gosht

A rich delicacy of mutton cooked in a mouthwatering gravy

Ingredients

2 LB OR 1 kg. Mutton, washed & cut into pieces

1 cup of chopped Onions

1 tsp. each of Ginger -Garlic paste

4-5 nos. of Black cardamom

4-5 nos. of Cloves

2 nos. of Bay leaves

1 big stick of Cinnamon

1/2 tsp. of pounded black peppercorns

1 tsp. of Red chili powder

1/2 tsp. of Turmeric powder

1 tbsp. of Coriander powder

1 cup of chopped Tomatoes

1/2 cup of cubed Ginger pieces

1 tbsp. of powdered Cumin seeds

1/2 cup of Oil/Ghee (clarified butter)

Salt according to taste

Serve with

        Serve over a bed of boiled rice?.

Method

1.Heat oil/Ghee(clarified butter) in a kadhai, add mutton pieces, onions and salt, and sauté over low heat for 10-12 minutes.
2.Then add cardamom, cloves, bay leaves, cinnamon, pepper and stir for 1 minute. Add a little water and cover the kadhai and let it simmer, stirring occasionally. When the mutton is tender, remove the mutton pieces from the gravy and keep aside.
3. To the Gravy add red chilies, turmeric powder and coriander powder and stir. Increase the heat, add in the tomatoes and sauté until mashed, then add a little water and simmer.
4. On a skewer adjust 1 ginger piece between 2 mutton pieces on a wooden stick and place the skewers in the gravy and simmer for 10 minutes, turning the skewers at regular intervals. Add cumin powder and stir for a minute.
5.To serve arrange the skewers on a flat dish, pour the gravy and garnish with coriander leaves.