Mutton leg ½ kg
Onion chopped 150gms
Chopped ginger 15gms
Chopped garlic 20gms
Chopped chillies (green) 4nos
Red chillies (whole) dry 4nos
Clarified fat 100gms
Coriander seeds 2 tbspn
Fennel ½ tspn
Peppercorns 10nos
Cumin ¼ tspn
Kalonji 1/8 tspn
Bay leaf 2nos
Cardamom powder ½ tspn
Mace powder ¼ tspn
Tomatoes puree 50ml
Yogurt 400ml
Tomato puree 50ml
Salt to taste
Lime juice 15ml
Dry fenugreek leaves ¼ tspn
Raw papaya paste 1tbspn
Mustard oil 15ml
Ginger julienne, coriander leaves

Wash, clean & cut mutton into 1” pieces. For marination whisk curd, mix in salt, papaya paste, mustard oil, a pinch of cardamom & mace powder. Add in mutton & keep for 2hours minimum.

Slightly broil, the whole spices & coarsely crush. For cooking, heat ghee, stir in onions, when lightly browned, add ginger, garlic & crushed spices. Stir in mutton, deghi mirch powder and keep stirring till mutton changes colour & masala leaves the fat. Add in stock, cover & simmer for 30 minutes. Remove lid; keep stirring for about 30minutes more. When mutton is almost cooked, add in cooked tomato pureee, cardamom powder, mace powder & green chillies. Keep stirring for another 10minutes. Add in lime juice & dry fenugreek leaves. Stir. Dish out, garnish & serve hot with parantha, rumali roti.

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