Choose a healthy alternate cooking method like boiling.
You can prepare a low-fat version of this dish, by boiling the mutton and not using oil, allowing it to cook in its own fat and juices.
This dish was made for 5 here
Prepare ingredients as mentioned in the list.
Heat the oil in a pressure cooker. Add asafoetida powder, cinnamon, green cardamom and cloves. Stir and add the mutton. Fry until the mutton turns light-brown on all sides.
With some water, make a paste of Kashmiri red chilli powder, dry ginger powder, fennel powder and MAGGI Masala-ae-Magic. Add this paste to the mutton.
Sauté the mutton and spices for a few minutes. Then, add water and bay leaf and cook for about 8-10 minutes after the first whistle.
Open the cooker after a while, add tamarind pulp and mix well. Simmer for 10 minutes or until the gravy thickens. Add salt to taste.
Serve hot with steamed rice.
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