Ingredients
Mutton - 1 kg
Onion - 1 cup (chopped) + 1 (sliced)
Tomato - 1 cup (chopped)
Green chilies - 2 (chopped)
Cloves - 4
Cardamom - 5
Cinnamon - 1 inch
Ginger garlic paste - 1 tsp
Red chilli powder - 2 tsp
Coriander powder - 2 tsp
Salt - 1 tsp
Cooking oil - 3 tsp
Masoor dal - ½ cup
Chana dal - ¼ cup
Water - 2 ½ cup
Salt - ½ tsp
Turmeric - ¼ tsp
Dry red chillies - 2
Kasoori methi - 1 tsp
Kashmiri red chili powder - 1 tsp
Garam masala powder - ¼ tsp
Amchur powder - 1 tsp
Ghee - 2 tsp
Coriander leaves – for garnishing
Steps
- Marinate mutton pieces with ginger & garlic paste, red chilli powder, coriander powder, and salt for 30 minutes.
- Add masoor dal, chana dal to a bowl and wash it thoroughly under running water. Then soak in fresh water for 30 minutes.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press The ‘Sauté' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add oil to the inner cooking pot and allow it to heat a bit. Add turmeric powder, salt, soaked masoor dal, chana dal one by one and mix well. Add 2 cups of water and press cancel to stop sauté.
- Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
- Press the ‘Sambar’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
- Now TWIST and Open the cooker. Using a whisker, stir the dal mixture continuously until smooth in texture. Transfer the contents to a bowl and set aside.
- Clean the pot and press Sauté option. Add oil to the pot and let it heat a bit. Then add cinnamon, cloves, cardamom, onion, green chillies one by one and sauté until the onion turns pink in colour.
- Add marinated mutton pieces and sauté for a minute on Quick mode of taste. Then add chopped tomatoes, water, and stir well. Press cancel to stop sauté.
- Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
- Press the ‘Meat’ pre-set menu button in the ROBOCOOK and select Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 20 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
- Now TWIST and Open the cooker. Transfer the meat curry to a bowl and set aside.
- Clean the pot and switch to sauté mode. Add ghee to the inner cooking pot and allow it to melt. Add dry red chillies, sliced onion, and sauté until it turns light golden in color.
- Then add kasoori methi, red chili powder, garam masala powder and sauté for 2-3 mins.
- Add the dal mixture, meat curry, amchur powder, chopped coriander leaves and give it a good stir. Press cancel to stop sauté.
- Close the lid and press ‘Manual’ with timer for 5 mins. Once cooking is done, release the pressure and open the cooker. Switch to Keep warm or Off mode.
- Serve Dal Meat warm with rice or roti.