Ingredients:

• Mutton with bones – 1 kg
• Curd – 100 g
• Oil – 200 ml
• Jeera whole – 10 g
• Onion – 300 g
• Ginger and Garlic paste – 30 g
• Coriander powder – 35 g
• Red chilly powder – 20 g
• Turmeric powder – 10 g
• Dry Coconut – 75 g
• Cashew nut – 100 g
• lmonds – 100 g
• Chironji – 75 g
• Brown Onion – 75 g
• Khus Khus – 50 g
• Salt to taste

Method:

1. Make a paste of the dry coconut, cashew, chironji, almonds, brown onion and khus-khus.
2. Heat oil, add whole jeera, chopped onions and saute till golden brown.
3. Next, add the ginger garlic paste, coriander powder, red chilli powder and turmeric powder.
4. Add salt and cook till the oil separates.
5. Add mutton and fry it.
6. Add the curd and cook well.
7. Once the meat is medium done, add the cashew-onion paste and cook till the meat is tender.
8. Garnish with chopped coriander and ginger.

Recipe courtesy of Recipe Courtesy: Chef Amit Kumar, ITC Park Sheraton