• Ingredients
  • Mutton pieces 1 kg
  • Ginger-garlic paste 1 tbsp
  • Water as needed
  • Ghee – 2 tbsp
  • Black peppercorns – 4
  • Cloves – 3-4
  • Cinnamon stick – 1 small
  • Bay Leaf – 3
  • Cumin seed – 1 tsp
  • Onions – 2 medium chopped
  • Wheat flour (Atta) – 2 tbsp
  • Mint leaves – 1 bunch
  • Salt to taste
  • Juice of half a lime
  • Green chillies – 3-4, slit (or to taste)
  • Milk – ½ cup
  • Method
  • Wash mutton, and coat it with ginger-garlic paste. Add water (as per desired serving size), and cook it in a pressure cooker until done.
  • In another heavy-bottomed pan, sauté cumin seed, peppercorns, green chillies with sliced onions until lightly browned. Dissolve the wheat flour in a little bit of water, and add to the mix. Pour in the cooked mutton, milk and salt and bring to a boil, while stirring the soup constantly. To finish, add lime juice and mint leaves and simmer. Serve Mutton White Khurdi warm with Khichdi.