Author: Tanmoy Sinha tan

YIELD: 6 SERVINGS

Mutton 750 grams with bones (medium size pieces), Onion 3 big sizes finely chopped, 8-10 garlic cloves, ginger 1 piece (thumb size) finely chopped, 4 big size tomatoes, finely chopped handful of coriander leaves, 4-5 green chillies (according to taste), 2 tablespoon coriander seeds, 2 tablespoon cumin seeds, ½ tablespoon of fennel seeds, ½ teaspoon of kashmiri red chilli powder, 6 black paper corns, 5 cardamoms (peel and take the seeds), 4 cloves, 1 inch cinnamon stick, 1 mace. Mustard oil or vegetable oil, 2 tablespoon of vinegar, 100 grams of plain yogurt (not too sour), salt.

Step 1: Marinade the mutton with vinegar and 2 tablespoon of salt and cover it, place it in an air tight container in the refrigerator for 1 ½ -2 hours.

Step 2: Heat a pan, and roast the fennel, cumin, coriander, cardamom, cinnamon, mace, paper corns, cloves, and when they start to release the flavor take them out and make a powder in a processor.

Step 3: Roast the garlic cloves and tomatoes in a microwave oven, take their burnt skins off, paste the tomatoes in a food processor and finely chop or mash the garlic cloves with the side of a knife.

Step 4: Heat the kadhai or a large pan, add 5 tablespoon mustard or vegetable oil, add the onions and fry them in medium high heat until they are translucent or golden brown. Then add the chopped ginger and the mashed garlic and stir fry them for 2 minutes. Now add the mutton and fry them for 5-6 minutes. When they are golden brown from all sides add the spice powder (made in step 2), Kashmiri chilli powder and cook for 4 minutes stirring continually. Now add the green chillies, tomato paste, yogurt and stir for 4 minutes in medium high heat and then add half a cup of boiling water and mix. Check the salt and add if necessary. At this point cover the kadhai or the pan with a lid and let it simmer in medium heat until the mutton is cooked (in between check after every 6-8 minutes and stir to avoid burning of the meat) or just take the whole mixture into a pressure cooker until the mutton is cooked to save the time. Open the lid of the kadhai or the pressure cooker, add the coriander leaves, stir for a minute and serve.                         .