Ingredients:

• 500 g – Mutton chops
• 250 g – thick curds (beaten)
• 4 Onions (finely chopped)
• 5 Green chillies (finely chopped)
• 3 to 4 Cloves
• 1 piece Cinnamon
• 1 black Cardamom
• 3 to 4 green Cardamoms
• 2 Bay Leaves
• 2 to 3 tsp – Red Chilli powder
• 2.5 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 20 strands Saffron (soaked in 2 tbsp warm milk)
• 2 slit Green chillies ( to garnish)
• finely chopped Coriander leaves (to garnish)
• 5 to 6 tbsp – oil
• salt to taste

Method:

1. Clean and wash the mutton chops.
2. Lightly heat oil, add the whole garam masala and fry till aromatic.
3. Add the onions and saute on a low flame till golden.
4. Gradually add curd spoon by spoon, stirring in between on a low flame so that the curd does not curdle.
5. Add red chilli powder, turmeric powder, coriander powder and salt. Mix well.
6. Add the mutton chops and mix well.
7. Cook covered on a low flame having some water on it. Stir at regular intervals.
8. Once the mutton is tender, pour saffron milk on it and saute for a few more minutes.
9. Keep on dum for 10 minutes.
10. Garnish with finely chopped coriander leaves and slit green chillies.
11. Serve hot with phulkas or steamed rice.

Recipe courtesy of Anita Raheja