Oil – 4tbsp
Onion – 4no (chopped)
Ginger garlic paste – 2tbsp
Tomato – 5no (puree)
Mutton – ½ kg
Chilli powder – 1 tbsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Cumin powder – 1 tsp
Pepper powder – 1 tsp
Garam masala powder – ¼ tsp
Salan masala – 1 tbsp
Curd – ½ cup
Coriander leaves – ¼ cup
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the sauté́ 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 let it heat a bit. Add onion, sauté till golden brown in colour. Then add ginger garlic paste and mix well
Next add mutton pieces, salt and saute for few seconds. Add chilli powder, turmeric powder, coriander powder, cumin powder, pepper powder, garam masala, salan masala powder one by one and mix until the masalas are combined well.
Now add tomato puree, curd and give a quick stir. Press cancel to stop saute.
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 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 40 mins. Once the countdown comes down and cooking is completed it stops with 3 beep sound and automatically switches to keep warmmode. 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. Give a quick stir and garnish with coriander leaves. Switch to keep warm or off mode.
Serve the gosht ka salan with rice.