How to Make Indian Dry Mutton

Step-by-Step Guide

1. 1

   Step 1: Marinade the meat.

   Use only Salt, Red Chillies and Oil to marinade the meat.
   
   Ideally, they should be marinaded over 2
   -3 hours for the spice to dig in.
2. 2

   Step 2: Now for the core ingredients - Onions and Methi (Green fresh leaves).

   Back of the hand calculations are for 1 kg mutton, Use 1/2 Kg onions and a small bowlful of methi. ,,,, When you use a pressure cooker (this is mostly a utensil that is used in Indian homes), which is an airtight utensil, put on fire, the steam is not let out automatically.
   
   And it is in this steam that the meat gets cooked.
   
   So whistles come out of the steam that is getting accumulated inside.
   
   The more the number of whistles, the more the meat gets cooked, as the meat is in the steam for a longer time. , This is when we start the drying process. , This is essential as without this, the meat at the very bottom of the cooker may tend to get burnt. ,
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   Step 3: Add oil in a cooker and add Onions

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   Step 4: to which you should add 3- 4 tsp of Garam Masala and 3 - 4 tsp of Red chilli powder.

5. 5

   Step 5: Let the masala separate from the oil and add the meat.

6. 6

   Step 6: Fry the meat a little

7. 7

   Step 7: which would ensure that the meat is not overcooked when steamed and also that it holds on to a good portion of the masala.

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   Step 8: Once the meat has been frying for while

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   Step 9: put the cooker lid on and let it get to 6 - 7 whistles.

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    Step 10: After the steam has settled down

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    Step 11: open the lid and you would see a lot of curry has been generated and it is watery.

12. 12

    Step 12: The curry should be dried

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    Step 13: over slow heat

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    Step 14: and ensuring that the meat is stirred every once in a while.

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    Step 15: Once the curry has reached its desirable consistency

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    Step 16: it is ready to be served

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    Step 17: topped with freshly cut coriander/ cilantro.

Detailed Guide

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