Ingredients:
• 1/2 kg – good Mutton chops
• 12 green Cardamoms (powdered with their skins)
• 2 tsp – pepper powder
• 2 tbsp – coriander powder
• 2 inch piece Ginger (crushed)
• handful of Coriander leaves (finely chopped)
• 2 tbsp – Wheat flour mixed with 6 tbsp – water
• 4 tbsp – oil
• salt to taste
• sufficient water to cook the Mutton
Method:
- Clean and wash the mutton.
- Heat oil in a non-stick kadai.
- Add the crushed ginger and cardamoms.
- Saute on a low flame till golden. Add the mutton chops and salt.
- Saute the mutton chops on a low flame.
- When the water from the mutton evaporates add pepper and coriander powder.
- Saute for few more minutes.
- Add sufficient water and cook on a low flame.
- Cover with a lid having some water on it.
- Mix at regular intervals.
- Once the chops are tender gradually add the wheat flour mixture and mix well.
- Once the gravy thickens garnish with coriander leaves and serve with hot phulkas.
Recipe courtesy of Anita Raheja