Posted on: September 8, 2018 Posted by: Deepsikha Comments: 0

This dish is a winner in every sense – be it a special occasion, a celebration, a feast or just your special weekend lunch/dinner. I bet, your family and guests gonna love it. It goes very well with rice and can also be enjoyed with roti/chapatti. You can cook it with gravy or can make it semi-gravy (a little dry). Gravy is for rice and semi-gravy is for roti/chapatti.


  • 500 gms curry cut mutton (with bone)
  • 3/4 cup (150 gms approx) split chickpea lentils
  • 1 big onion, finely chopped
  • 1 tea-spoon ginger paste
  • 1 tea-spoon garlic paste
  • 4-5 green chilli, slitted
  • 5-6 cardamom (elaichi)
  • 4-5 cinnamon (dalchini)
  • 5-6 cloves (laung)
  • 2 star anise (chakra phool)
  • 1 tea-spoon cumin powder (jeera)
  • 1 tea-spoon coriander powder (dhaniya)
  • 1/2 tea-spoon red chilli powder (or as per your tolerance)
  • 1/2 tea-spoon turmeric powder (haldi)
  • salt (according to taste)
  • 2 bay leaves (tej patta)
  • 2 table-spoon oil
  • fresh coriander leaves for garnishing


  • Soak the chickpeas overnight with a little salt. Before cooking, drain the water and keep the chickpeas aside.
  • Marinate the mutton with ginger-garlic paste and little salt, for atleast 1 hour.
  • Dry roast the garam masala (cinnamon, cardamom, clove and star anise) in a frying pan till the aroma of the spices starts coming. Make sure the spices don’t get burned. Now, remove the pan and let the spices cool down. Once it’s done, crush the spices (but don’t make powder).
  • In a pressure cooker, heat oil and add bay leaves and crushed garam masala. Stir it and add chopped onion.
  • Once the onion turns golden brown, add the marinated mutton and green chilli. Stir until oil starts leaving the mutton.
  • Now add cumin powder, coriander powder, turmeric powder and salt. Stir for 2 minutes.
  • Add chickpeas and stir it again for another 2-3 minutes.
  • Add water and cover the lid of the pressure cooker. Leave it on full flame for 5 whistles.
  • Remove the pressure cooker from the flame and let the pressure cool down. Open the lid and check if you have your desired gravy. If you want to add more gravy, add hot water and let it cook for another 5-6 minutes on full flame.
  • Now, when your preparation is ready, remove it in a serving vessel and garnish with chopped coriander leaves.

This dish is best served with hot steamed rice or you can have it with roti/chapatti/paratha.

Enjoy it with your loved ones. Happy eating!


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