Ingredients:
Leg of lamb – 2 kg
Onions – 4, large
Garlic cloves – 4 to 6
Ginger – 2 inch piece
Shredded coconut – 1 tbsp
Ground almonds – 1 tbsp
Coriander leaves – 2 tbsp, chopped
Turmeric powder – 2 tsp
Garam masala – 1 tbsp
Cumin seeds – 1 tbsp
Chilli powder – 2 tsp
Lemon juice – 1 tsp
Plain yogurt – 1/2 cup
Dried raisins – 2/3 cup
Tomato puree – 2 tbsp
Cloves – 10
Salt to taste
Method:
1. Rub the boneless mutton cubes with the lemon juice and salt. Keep aside for 2 hours.
2. Marinate the mutton with ginger garlic paste, yogurt, malai, nutmeg powder, green cardamom powder. Leave overnight.
3. In a heavy bottom pan, heat the oil and add cumin seeds.
4. As the seeds begin to splutter, put the marinated mutton cubes and cover. Simmer until tender.
5. When the mutton loses its pink colour, add the sliced onion, garam masala and coriander leaves. Cook for 10 to 15 minutes.
6. Serve with hot parathas or naan.
