Ingredients:

• 500 g – Mutton chops (washed and well drained)
• 5 Onions (finely sliced)
• 2 Tomatoes (made into puree)
• 1/2 tsp – Garam Masala powder
• handful Coriander leaves (finely chopped)
• salt to taste
• 6 tbsp – Ghee
• 2 tbsp – fresh Coriander leaves (finely chopped)
• For Paste:
• 1 tsp – oil
• 4 Kashmiri Red Chillies
• 3 short Red Chillies
• 1 tbsp – Coriander seeds
• 1/2 tsp – Turmeric powder
• 1.5 Ginger (chopped)
• 8 Cloves Garlic
• a little Vinegar

Method:

1. Saute the ingredients to be ground in 1 tsp oil till aromatic.
2. Grind the ingredients to a fine paste with little vinegar. Keep aside.
3. Boil the mutton chops in a heavy bottom vessel with sufficient water and some salt.
4. Cook till the chops are almost tender and the water dried. Keep aside.
5. Lightly heat ghee in a non-stick kadai. Add the onions and fry till golden.
6. Remove half the fried onions and keep aside for garnishing.
7. In the remaining ghee, add the ground masala paste, some salt and saute on a low flame till ghee separates.
8. Add the pureed tomatoes, coriander leaves, garam masala powder and mix well.
9. Add the mutton chops and mix thoroughly.
10. Add little vinegar if needed. Simmer.
11. Cook till the mutton chops are well coated with the masalas.
12. Serve hot garnished with the remaining fried onions and finely chopped coriander leaves.

Recipe courtesy of Anita Raheja