Chambyali Anardana Mutton

Ingredients

Recipe

Mutton - 1 kg
Mustard oil - 2 tablespoon
Methi dana - ½ teaspoon
Sabut red mirchi - ½ teaspoon
Coriander - 1 teaspoon
Turmeric - 1 teaspoon
pinch of heeng
salt to taste.
Anardana (Pomegranate) powder - 200 gms
Gur (Jaggery) - 150 gmS
Garam masala
Methi powder
Pudina powder
Jeera powder.

1. Heat 2 tablespoon of mustard oil and half teaspoon of methi dana, sabut red mirchi, one teaspoon of coriander, fry for a few seconds and then add 1kg of mutton.

2. Now add 1 teaspoon of turmeric, pinch of heeng, salt to taste and stir mutton for a few minutes.

3. Steam the mutton for a few whistles till mutton softens.

4. Now add water to the mutton, 200 gms of Anardana (Pomegranate) powder and 150 gm of Gur (Jaggery).

5. Boil mutton till the gravy thickens.

6. Add gram masala, methi powder, pudina powder and jeera powder.

7. In the last take one red hot coal and give dhooni to the cooked mutton.

8. Chambyali Anardana mutton is ready to server.

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