Ingredients:

• 2 kgs Meat (Wash and keep in a strainer)
• 2 big kadchi dollops of desi Ghee
• 2 Bay Leaves
• 3 small and 1 big Cardamoms
• 3 Cloves
• 2 tsp Cumin seeds
• 1 tsp Fennel seeds
• 2 sticks Cinnamon
• 1/2 kg Onion (finely chopped)
• 2 big Tomatoes (made into puree)
• a bunch of Garlic
• 2 tbsp finely chopped Ginger
• 11 Green chillies (chopped)
• 11 Black Peppercorns
• 2 tsp Turmeric powder
• 2 tsp Red Chilli powder
• salt as per taste
• finely chopped Coriander leaves (for garnishing)

Method:

1. Heat the ghee in a big heavy bottomed deep kadai
2. Add jeera, tej patta, laung, saunf and elaichis
3. Let it splutter
4. Now add the chopped onions and saute till they become golden brown
5. Add the mutton pieces
6. When the mutton leaves its oil, add garlic, ginger and green chilli paste
7. Roast it for a while and add turmeric powder, red chilli powder and salt
8. Roast for another half an hour
9. Now add the pureed tomatoes and cook again on low fire for an hour
10. Add 3 glasses of water and keep it on a low flame for half an hour
11. When the gravy turns golden brown and reddish, add freshly chopped coriander and it is ready to be served

Recipe courtesy of Anita Raheja