For masala paste
Red chili – 7
Kasa kasa - 3tsp
Coriander seeds – 1tsp
Almond – 5
Ginger – 1inch
Garlic – 10
Mutton – 1/2kg
Curd – 200ml
Turmeric powder – 1/2tsp
Fried onion – 3
Salt – as required
Coriander leaves – 1/2cup
Mint leaves– ¼ cup
Ghee – 3tbsp
Green chili – 4 (slit)
Cinnamon – 2
Cardamom – 3
Clove – 3
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.
Dry roast red chili, kasa kasa, coriander seeds, almond, ginger, garlic in the cooking pot for few mins. Press cancel and remove them from the pot. Grind them using a blender and make a fine masala. Keep aside.
Marinate the mutton with ground masala, curd, turmeric powder, fried onion, salt, coriander leaves, mint leaves, ghee, green chili, cinnamon, cardamom, clove. Mix well and refrigerate for 1 hr.
Clean the pot and press sauté mode. Add ghee to the inner cooking pot and allow it to melt. Add in the marinated mutton with ½ cup of water. Sauté well for few minutes. Press cancel.
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 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. Switch to Keep warm or Off mode. Give it a quick stir and garnish it with coriander leaves.
Hyderabadi Dumka Mutton is ready to serve with Rice/Roti.