1. 1 Cup = 200ml

For the marinade

Ingredients

1. Mutton – 1 kg
2. Red chili powder - 1 tbsp
3. Turmeric powder – ½ tsp
4. Cardamom – 2
5. Cloves – 2
6. Salt – to taste

Method

1. Marinate the mutton pieces with all the above ingredients and keep it aside for about 20 minutes. Pressure cook this adding ¼ cup of water. Keep it aside.

Other ingredients

Ingredients

1. Bay leaf – 2
2. Cumin seeds – ½ tsp
3. Curry leaves – 10 – 12
4. Ginger garlic (crushed) – 1 tbsp
5. Whole red chili – 2
6. Onion – 3 (chopped)
7. Tomato- 2 (chopped)
8. Red chili powder – 1 ½ tsp
9. Coriander powder – 1 tsp
10. Turmeric powder – ½ tsp
11. Garam masala powder – ½ tsp
12. Dried fenugreek leaves/ kasoori methi – 1 tsp
13. Coriander leaves – 3 tbsp
14. Salt – to taste
15. Clarified butter (ghee) – 3 tbsp
16. Oil – 1 tbsp

Method

1. Heat ghee and oil together in a pan, add bay leaves, cumin seeds and curry leaves. After few seconds add crushed ginger garlic and whole red chili and fry till the raw smell disappear.
2. Add chopped onion to this and cook till soft. Add the chopped tomatoes and cook till soft and mushy. Add red chili powder, coriander powder, turmeric powder, garam masala powder and salt and saute till the raw smell disappear.
3. Add the cooked mutton along with the gravy in it and cook till thick and all the water content disappear over low flame. Add kasoori methi and coriander leaves and cook for another 2 minutes. Remove from flame and serve hot.