Ingredients:

• 500 gms – mutton, cubed and pricked
• 2 tbsp – oil
• 1 cup – onions, chopped finely
• 8 – Green chillies
• 8 – whole Red Chillies
• 1 tbsp – Garlic cloves, chopped
• 1 tbsp – ginger, chopped
• 4 – black Cardamom
• 2 – green Cardamom
• 4 – Cloves
• 6 – peppercorns
• 1 tsp – Cinnamon powder
• 2 tbsp – coriander leaves, chopped
• 1 tsp – Cumin seeds
• 2 tsp – coriander powder
• 2 tsp – salt or to taste
• 1 cup – Tomato puree
• Coriander leaves for garnish

Method:

1. Mix the oil and onions and cook uncovered, on ‘High’ for 20 minutes or till golden brown, stirring twice.
2. Alternatively, use 6 tbsp browned onions.
3. Combine remaining ingredients (except tomato puree and coriander) and grind together.
4. Mix the above masala with onions and meat and marinate for 6-7 hours or overnight.
5. Cook uncovered, on ‘High’ for 5 minutes, stirring once.
6. Mix in the tomato puree and cook covered, at 30% for 25-30 minutes or till tender, stirring thrice.
7. Garnish with coriander and serve.

Recipe courtesy of Rehana Khatri