Rara gosht

Ingredients:
Lamb or mutton - 1 kg,
Cumin or jeera seeds- 1tsp,
Onion- 6 medium size- pureed,

Tomato - 4 medium size- pureed,
Yogurt- 2cups,
Ginger paste - 2 tsp,
Garlic paste- 2tsp,
Kashmiri red chilli pwd- 1tsp,
Garam masala- 1tbsp,
Black pepper- 1/4 tsp,
Oil- 4 tbsp,( original - 8 tbsp)
Ghee- 1tbsp,( original- 4 tbsp)
Salt to taste.

Hot water - 1cup.

The original recipe is a little dark  with oil oozing at the sides.( I have used less oil and ghee)
I have kept some gravy in my recipe,but if you plan to make it dark like the original,cook for few minutes more on high heat,till oil leave sides.

Method:

You can make  this dish directly in the cooker.
Heat a non stick kadhai and heat 4 tbsp of oil.
As oil heats up add  1 tsp of cumin seeds.
As cumin seeds change colour ,add the pureed onions.

Stir fry the onions till they are light brown.
Add ginger garlic paste.

Fry for 2 to 3 minutes,add tomato puree and fry till oil separates.

Add the mutton,curd,red chilli pwd,garam masala pwd ,black pepper and salt.

Mix and transfer the mutton to the cooker( first spoon the pieces,then pour the gravy in the cooker)

Put the cooker on high heat ,then add 1 cup of hot water and 1 tbsp of ghee.

Mix and close the lid of the cooker.
Let the mutton cook on high heat,letting out 8 to 9 whisles.
Close gas.
Let the cooker cool down to open the lid.
When the cooker has cooled down,open the lid.

Let the mutton cook on low heat for 20 minutes in the cooker without the lid but covered with a small steel plate.

Check after 20 minutes to see the tenderness of the mutton.
Once the mutton is tender ,raise the heat to dry the gravy.
I have closed the gas  after 5 minutes ,as I wanted some gravy.( as it cools the gravy becomes  thicker)

 It will take  few minutes more if you like it to be dry with oil oozing at sides.
Close the gas when oil leave sides.
Enjoy Rara gosht with hot roti or lachche paratha.