Ingredients:

• 1 kg – Mutton chops
• 6 tbsp – Ghee
• 5 Onions
• 5 Tomatoes
• 3 cups – water
• salt to taste
• For the Masala:
• ½ fresh Coconut (grated)
• 2 Onion (finely chopped)
• 8 to 10 whole Red Chillies
• 2 tbsp – Coriander seeds
• 2 tsp – Cumin seeds
• 15 whole pepper Corns
• 2 tsp – Poppy Seeds
• 2 to 3 Cinnamon sticks
• 4 Cloves
• 10 Cloves Garlic
• finely chopped Coriander leaves (to garnish)
• 2 tbsp – oil

Method:

1. Clean and wash the mutton pieces. Lightly heat oil in a non-stick kadai.
2. Fry the grated coconut on medium flame, till it turns golden brown.
3. Add two chopped onions and saute till they turn golden.
4. Add red chillies, coriander seeds, cumin seeds, pepper corns, poppy seeds, cinnamon, cloves, garlic and saute till aromatic.
5. Cool and grind all these ingredients to a fine paste. Add a little water while grinding.
6. Lightly heat ghee in a heavy bottom vessel.
7. Add finely chopped onions and fry on a low flame till golden.
8. Add the mutton pieces and saute on a low flame for 15-20 mins.
9. Add the ground masala paste and salt. Saute on a low flame till ghee separates.
10. Add the finely chopped tomatoes and saute for another 10 mins.
11. Add 3 cups of water and mix well. Cook on a low flame.
12. Cover the vessel with a lid having some water on it, stirring at regular intervals.
13. Cook till the mutton is tender.
14. Garnish with coriander leaves, serve with steamed rice, hot phulkas and onion kachumbar.
15. Or serve with plain rice.

Recipe courtesy of Anita Raheja