Ingredients:

• 1/2 kg – Mutton chops
• 1 cup – curd, well beaten
• 3/4 cup – coriander leaves, chopped fine
• 1/2 cup – Methi leaves (fresh), chopped fine
• 2 – potatoes, cubed
• 1 – tomato, cubed
• 8 – peppercorns
• 4 – Kashmiri chillies
• 3-4 Green chillies
• 3 – Cloves
• 2 – Cardamoms
• 2 sprigs – Mint leaves
• 2.5 cm Cinnamon stick
• 5 tsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1 tsp – Poppy Seeds
• 1 tsp – ginger-garlic paste
• 1 tsp – dried Methi leaves, crushed
• Salt to taste
• Ghee for frying

Method:

1. Roast peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cumin seeds and red chillies. Grind to a fine powder.
2. Fry green chillies and onions with a little ghee. Grind them along with 1/2 cup coriander leaves, mint leaves and powdered spices to a fine paste.
3. Heat ghee in a pan. Add mutton pieces and fry for a minute.
4. Add methi leaves and salt and fry for three minutes.
5. Pour the ground masala paste over the chops and fry for 5 minutes, adding just 1/2 cup of water.
6. Add curds and mix well. Just before covering the pan, add the tomato and potato pieces.
7. Cook till mutton is done. Uncover the pan and add dry methi leaves.
8. Simmer for few minutes. Serve hot with remaining coriander leaves.

Recipe courtesy of Sify Bawarchi