Ingredients:

• 1 kg – Mutton leg sliced
• 5 gms – Pathar ka phool powder (black stone flower)
• 10 gms – Black pepper powder
• 5 gms – Garam Masala
• 200 gms – Hung Yoghurt
• 30 gms – Raw papaya paste
• 10 gms – Kachri powder
• 50 ml – Lemon juice
• 15 gms – Mint fresh chopped
• 10 gms – Black Cardamom powder
• 5 gms – Cinnamon powder
• 10 gms – Red Chilli powder
• 10 gms – Turmeric powder
• 10 ml – Oil
• 10 gms – Ghee
• 20 gms – Roasted Chana powder
• Salt to taste

Method:

1. Marinate the mutton pieces with ginger, garlic, chilly, pattha ka phool, black peppercorn, refined oil, salt, garam masala powder, kachri powder and raw papaya in a bowl and keep aside for two to three hours.
2. Make a mixture of yoghurt and the remaining spices and mix them with mutton and keep aside for an hour.
3. Heat the tawa and apply ghee.
4. Place the marinated mutton over the heated tawa and cook both the sides well.
5. Serve hot.
6. This recipe is provided by The Grand Mercure, Bengaluru.

Recipe courtesy of Chef Sridhar Sigatapu