Name: Slow cooker Azwaini Ghosht recipe by Zulekha Bose at BetterButter
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Ingredients: Mutton ½ kg; Raw papaya 100 gram; For the masala paste-; onion medium size 2; tomatoes big size 3; garlic cloves 12; Ginger 1 inch; For the dry masala powder-; Coriander powder 1 tablespoon; Turmeric ½ teaspoon; Chilli powder 1 teaspoon or as per taste; Garam masala powder 1 teaspoon; Salt to taste; other ingredients -; Oil 4 tablespoon; sugar ¼ teaspoon; azwain(carom seeds) ½ teaspoon

ABOUT Slow cooker Azwaini Ghosht RECIPE

Passed on through generation, my husband taught me this recipe. It tastes best when kept for another 10 to 12 hours.

Ingredients Serving: 4

Mutton ½ kg
Raw papaya 100 gram
For the masala paste-
onion medium size 2
tomatoes big size 3
garlic cloves 12
Ginger 1 inch
For the dry masala powder-
Coriander powder 1 tablespoon
Turmeric ½ teaspoon
Chilli powder 1 teaspoon or as per taste
Garam masala powder 1 teaspoon
Salt to taste
other ingredients -
Oil 4 tablespoon
sugar ¼ teaspoon
azwain(carom seeds) ½ teaspoon

Instructions

Clean and wash mutton with water and keep it on a sieve to drain the excess water.
Take raw papaya, rinse and remove the outer green part. Chop into big pieces and keep aside.
Heat oil in a heavy base cooker to a smoking point. Reduce the flame to medium and add in sugar and ajwain. Fry for a few seconds.
After few seconds, mix dry masala powder in 2 tbsp water and add into the cooker.
Put onion, tomato and ginger garlic paste. Add the mutton pieces. Let cook and simmer for 40 mins, while stirring in between.
When oil starts separating, pressure cook the mutton with a generous amount of water to make the meat even more tender. You can add pieces of raw papaya before covering it.
Wait for 3 to 4 whistles or till meat is done.
Open the cooker and garnish it with freshly chopped coriander.
This recipe goes best with whole wheat chapati and white rice.

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