Ingredients:

• 1 kg – Mutton
• 1/2 kg – arvi, peeled
• 1/4 tsp – Turmeric (haldi) powder
• 1 tsp – chilli (lal mirch) powder
• 3 tbsp – coriander (dhaniya) powder
• 2-3 – medium onions, chopped or sliced
• 1/2 cup – oil
• 1 tbsp – Ginger (adrak) paste
• 1 tsp – Garlic (lehsan) paste
• 1 tsp – Garam Masala powder
• 6-8 Cloves (laung)
• 6-8 – black pepper (kali mirch)
• 2 – black Cardamom (bari ilaichi)
• 1-1.5 tsp – salt (according to taste)
• 1 cup – fresh coriander (dhaniya) leaves
• 2-3 green chillies, chopped
• 1-2 Lemon

Method:

1. Fry the onion in oil till brown. Remove the onion and grind.
2. Add haldi, dhaniya, mirch, lehsan, adrak and salt in the oil.
3. Fry with a little water till it dries.
4. Add mutton and ground onion and cook till water dries again.
5. Add 3 to 4 glasses of water, cover and cook till the meat is tender.
6. When meat is almost done, add arvi and cook till arvi becomes tender and the required gravy is left.
7. Cook on low heat throughout.
8. Garnish with fresh dhaniya, green chillies and lemon.
9. Serve with naan.