Recipe details are AI-generated from the video and may contain errors — for reference only.
Take a bowl and add a pinch of hing, 1 1/2 tbsp of Kashmiri chili powder, 1/2 tbsp of ginger powder, and 1/4 tbsp of fennel seed powder. Add water and mix all the spices together into a watery paste.
Watch out
Mix the spice paste thoroughly until smooth, otherwise dry pockets of powder will form lumps when added to the hot pan.
Take a blender and add 4 pieces of cinnamon sticks, 6 n of green cardamom, 2 n of mace, and 1/4 tsp of cumin seeds. Blend them into a nice coarse powder.
Watch out
Do not grind into an ultra-fine powder
keep it coarse so the spices release their aroma gradually during simmering
Hot ghee may splatter when adding meat pieces; add them carefully from the side of the pan.
Heat 2 tbsp of desi ghee in a pan. Add 4 n of black cardamom and let them sizzle. Add 500 g of mutton shank pieces with bones, and cook on a slow flame, stirring frequently until the meat is slightly brown in color.
local_fire_departmentslow flameWatch out
Cook the meat slowly in ghee until lightly browned, otherwise skipping this searing step will make the gravy lack deep flavor.
Pour in the prepared spice paste and a pinch of saffron over the browned mutton. Add enough water to cover the meat and add salt to taste. Put the lid on and cook on a slow flame for 45 minutes until the meat is partially tender and the bones start becoming visible.
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Ensure the water level covers the meat completely before covering, otherwise the meat will dry out and burn during the 45-minute simmer.
Lifting the lid will release hot steam; lift it tilting away from your face to avoid steam burns.
Add the freshly ground whole spice powder into the curry, mix well, cover with the lid, and cook for another 30 minutes until the meat is extremely tender and falling off the bone with oil floating on top.
local_fire_departmentslow flameWatch out
Stir the freshly ground spices thoroughly into the gravy, otherwise concentrated pockets of spice will make parts of the curry bitter.
