Ingredients:
• 1 kg. Mutton leg, boneless, flattened by a mallet
• 1 cup – cherries, chopped fine
• 1 cup – mixed nuts, raisins, chopped fine
• 5 eggs, hard boiled, shelled chopped finely
• 1.5 cups – Tomato puree
• 1 cup – green peas, cooked
• 4 onions, sliced, ground
• 1 tbsp – ginger-garlic paste
• 1 tbsp – Garam Masala powder
• 1 tbsp – chilli powder
• 2 cups – Yoghurt
• 1 cup – coriander leaves, chopped
• 1/2 cup – oil
• Salt and Sugar to taste
Method:
- Mix nuts, cherries, raisins, eggs, coriander leaves and salt and put in the centre of the meat.
- Roll tightly and secure with thread.
- Wrap in greaseproof paper and steam in a pressure cooker till meat is tender.
- Remove and arrange in a serving dish.
- Heat oil. Add onion, ginger-garlic paste. Brown.
- Add tomato and yogurt. Cook till oil separates.
- Add chilli powder, peas, garam masala and sugar and salt to taste.
- Pour this sauce over the meat, placing it in a pan of water heat in an oven till top is browned and gravy is thick.
- Garnish with coriander leaves and serve with parathas.