Ingredients:
Mutton – 500 gms, cleaned, washed, chopped
Oil – 2 tsp
Salt as per taste
Curd – 3/4 cup, whisked
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Ginger – 1 tsp, julienned
Coriander Leaves – handful, chopped
Lime Juice – 2 to 3 tsp
For the masala:
Ginger – 1/2 inch piece
Garlic – 3 cloves
Onion – 1, quartered
Cumin Seeds – 1/2 tsp
Coriander Seeds – 1/2 tsp
Black Peppercorns – few
Mace – little
Nutmeg – a pinch, grated
Cinnamon – 1/4 inch stick
Cloves – 3
Green Cardamom Seeds – 2
Brown Cardamom Seeds – 1
Bay Leaf – 1/2
Salt as per taste
Method:
1. Add the mutton pieces to a deep pan with 1/2 to 1 cup of water and little salt.
2. Bring to a boil and reduce flame to low.
3. Simmer until it the meat is 70% cooked and switch off the flame.
4. Keep aside. Reserve the water.
5. Dry roast all the masala ingredients and grind to a fine paste.
6. Heat oil in a heavy-bottomed pan over medium flame.
7. Add the ground masala paste and stir-fry with a little water.
8. Add the cooked mutton pieces and stir-fry until well coated.
9. Add salt and mix well.
10. Add the curd and the reserved water.
11. Reduce flame and cover the pan with a lid.
12. Simmer for 30 to 45 minutes or until the meat is tender.
13. Remove and transfer to a serving dish.
14. Garnish with ginger, coriander leaves and lime juice.
15. Serve hot with naan or rice.
