Ingredients

½ kg mutton pieces
3 large onions, grated
2 large tomatoes, blanched and pureed
1 tbsp ginger garlic paste
1 bay leaf
1 black cardamom
3 green cardamom
5 black pepper
5 cloves
½ ” stick cinnamon Salt to taste
1  tsp oil
¼ tsp turmeric powder
¼ tsp ginger powder
¼ tsp crushed fennel seeds

1st marination

2 tbsp raw papaya paste

2nd marination

1 cup hung curds
1 tbsp ginger garlic paste
1 tsp red chilli powder
2 medium green chillies, finely chopped
1 tsp coriander powder

Garnishing

1 tbsp coriander leaves, chopped
1 tsp fresh cream

Procedure

First marinate the mutton pieces with raw papaya paste and keep aside for 2 hours. Mix the ingredients under second marination with mutton and keep aside for an hour. Drain the meat of it’s marinate and keep both aside separately. Preheat a 24cm Regular unit on medium heat till the Thermo indicator reaches the green mark.

Drop in the mutton pieces and roast on medium heat, following the instructions mentioned in the Everyday cooking section for roasting meat. Remove the pieces from the unit and let the fat remain in the unit. Add 1 tsp oil. Drop in the whole garam masala and sauté. Now add in the grated onions and cook till golden brown.

Add the ginger garlic paste and pureed tomatoes. After the tomatoes leave oil, add the mutton pieces. Cover and cook for 25 minutes, stirring occasionally till the mutton is cooked. Add in the remaining marinade, ½ cup water and salt. Simmer for few minutes till gravy thickens. Garnish with coriander

Servings

5 cups (1 cup per serving)

Nutrients

Approx. calories per serving: 225 kcal