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Catch Spices are blended to perfection using only fresh, hand picked spices. These are ground using LTG (Low-Temperature Grinding) technology. They are guaranteed not only to be absolutely pure but also to delight your palate with their taste and aroma. How to Use:- Clean and wash 500 gm mutton. Peel and slice 200 gm onion and deep fry them in hot oil till it turns into brown colour and then strain from the oil. Blend half of the brown onion in the blender to make a paste and keep the half brown onion as it is. Heat 40 ml oil/ghee in a pressure cooker and add 4 small green cardamoms, 4 cloves, 2 cinnamon sticks, 2 bay leaf and 2 no. of mace and crackle them. Add 1 tbsp ginger-garlic paste and fry for two minutes. Now add 2 tsp of Catch Mutton Masala, 1 tsp Catch Kashmiri Mirch Powder and salt to taste. Fry it for 5 minutes and then add the mutton and fry it for 10 minutes. Add 2 tbsp curd, brown onion, 2 tbsp tomato puree and cook it for another 10 minutes. Now add 300 ml water and close the lid and put on the whistle and cook it on slow heat. Wait for 8 whistles or till the mutton is cooked and became tender. Check for seasoning. Garnish with freshly chopped coriander and serve hot.
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