Gluten-Free Mutton Sorghum Pilaf With Spices Recipe

About this recipe

A hearty and flavorful mutton pilaf using sorghum (jowar) as a gluten-free base, cooked with aromatic Indian spices. Perfect for advanced cooks looking to explore a unique, nutrient-rich dish with a traditional touch.

Ingredients

• 250 g Mutton
• 1 Kg Jowar- 1 Kg Pack
• Pcs Epi Yogurt Mango
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Red Chilli
• 500 g Ghee
• 250g Coriander
• - Bay Leaf
• 150 Gms Cloves
• 500 ml Water
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• - Cardamom

Instructions

1. Step 1: Heat ghee in a heavy-bottomed pan or pressure cooker. Add bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until aromatic.
2. Step 2: Add the sliced onions and sauté until golden brown. Stir in garlic, ginger, and green chilies, cooking for 1-2 minutes until fragrant.
3. Step 3: Add the mutton pieces and cook on high heat, stirring occasionally, until browned on all sides.
4. Step 4: Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
5. Step 5: Add the chopped tomatoes and cook until softened and the oil starts to separate from the mixture.
6. Step 6: Mix in the whisked yogurt and cook for 3-4 minutes, stirring continuously to prevent curdling.
7. Step 7: Drain the soaked jowar and add it to the pot along with 500 ml of water. Stir well.
8. Step 8: Cover and cook on medium heat for 30-35 minutes, or until the mutton is tender and the jowar is cooked through. If using a pressure cooker, cook for 4-5 whistles.
9. Step 9: Once cooked, sprinkle garam masala and garnish with freshly chopped coriander leaves. Serve hot.