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:

1. Mix nuts, cherries, raisins, eggs, coriander leaves and salt and put in the centre of the meat.
2. Roll tightly and secure with thread.
3. Wrap in greaseproof paper and steam in a pressure cooker till meat is tender.
4. Remove and arrange in a serving dish.
5. Heat oil. Add onion, ginger-garlic paste. Brown.
6. Add tomato and yogurt. Cook till oil separates.
7. Add chilli powder, peas, garam masala and sugar and salt to taste.
8. 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.
9. Garnish with coriander leaves and serve with parathas.