Lemony Rajma Mutton Masala

           For all the Rajma lovers, How about pairing it with Mutton for a non-veg. version?  I tried it for the first time and it turned out simply yummy. And to make it more aromatic, drop in some kaffir lime leaves for a refreshing lemony flavour. 

          Enjoy it with plain steamed rice, jeera rice, pulao, Kuska Biryani, naan, tandoori roti or chapati. I am sure it will go very well with appam, dosa or idiyappam too. So check out the step by step pictorial recipe to prepare it.

• 1 cup rajma, soaked overnight
• 300 gms. mutton on bones, cubed
• few kaffir lime leaves
• 1 potato, boiled & cubed
• 2-3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1-2 dry red chilies
• 1-2 bay leaves
• 1 onion, chopped
• 1-2 fresh red chilies, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder
• 1 tsp. red chili powder or to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee

          Pressure cook the mutton in one cup water and the kaffir lime leaves for 20 minutes on a low flame after the first whistle. When done, discard the lime leaves and keep aside.

          Pressure cook the soaked rajma too in 2 cups water for 5-7 minutes on a low flame after the fist whistle. Keep aside.

          Heat oil in a pan and fry the potatoes lightly. Drain and keep aside. Temper the same oil with the cinnamon, cardamoms, cloves, bay leaves and dry red chili. Saute for a few seconds.

          Add the onion and fresh red chilies. Fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with 1/4 cup water.

         Fry till the oil separates. Add the fried potatoes, boiled mutton and boiled rajma. Adjust water accordingly. Cover and simmer for 4-5 minutes on a medium flame. 

         When done, add ghee and give it a mix. Serve as a side dish with plain steamed rice, plain Biryani, pulao, jeera rice, naan, tandoori roti or with chapatis.

                 Pressure cook mutton & kaffir lime leaves in 1 cup water for 20 minutes on
                 a low flame after the first whistle. 

                                When done, discard lime leaves & keep aside.

                                Heat oil & fry potatoes lightly.

                   Temper same oil with cinnamon, cardamoms, cloves, bay leaves & dry 
                   red chili. Saute for a few seconds.

                               Add onion & fresh red chilies. Fry till light brown. 

                Add ginger-garlic paste, tomato paste & all  dry spices mixed with 1/4 cup
               water. Fry till oil separates. 

                Add fried potatoes, boiled mutton & boiled rajma. Adjust water accordingly. 

                               Cover & simmer for 4-5 minutes on a medium flame. 

                 When done, add ghee & give it a mix. Serve with plain steamed rice, plain 
                 Biryani, pulao, jeera rice, naan, tandoori roti or with chapattis.