In a pressure cooker, pre-cook the meat with the whole spices and water, for about 20 minutes.Key Ingredients: mutton
In the another pan, dry roast the saunf, cumin and coriander seeds, grind them and keep aside.
Heat the mustard oil in a deep vessel, mix the heeng powder with a dash of water and add to the oil.
Then mix the salt, ginger powder, turmeric powder, red chilli powder in a dash water and add this to the oil.
Stir well and add the freshly ground spices to the cooking masala.
Continue stirring for a minute to avoid any lumps.
Add the pre-cooked meat along with the stock.
Mix in the radish and add salt to taste.
Cover the pan and cook for an hour on a low flame or till the meat is tender.
Serve hot with rice.
, fennel seeds
, black cardamom
, green cardamom
, dry ginger powder
, red chilli
, mustard oil
, cumin seeds
, coriander seeds
, mustrad oil
, black pepper