Ingredients 1:½ Kg mutton with bone1 Cups onion (sliced)1 Tablespoons garlic paste1 Tablespoons ginger paste1 Black cardamom1 Cinnamon stick½ teaspoons salt2 Cups water Ingredients 2:300 Gr yoghurt100 Gr heavy cream Ingredients 3:1 Inch fresh ginger (sliced)5 Garlic cloves1 Small onion (chopped)5-6 Green chilies (quartered) ½ Bunch coriander leaves with stems⅓ Cups water Ingredients 4:Green chutney pasteYoghurt/Cream mixture¾ Teaspoons salt1 Teaspoons black pepper powder1 Teaspoons white pepper powder½ Tablespoons all spice (garam masala)1 Teaspoons chaat masala½ Tablespoons crushed fenugreek1 & ½ Tablespoons lemon juice2 Tablespoons oilCooked mutton meat ½ Cups oil for roasting/frying
In a pot add all ingredients 1, mix, cover and cook on medium heat for 30 minutes. Meat should be 90% done.Blend all ingredients 2 in a blender for 10 seconds and set aside. Do not over blend.Blend all ingredients 3 in a blender to make a fine green chutney paste.In a Pyrex dish add all ingredients 4, mix well and let marinate for 1 hour.Roast the marinated meat in a pan with ½ cups oil, until a nice golden brown. Set mutton aside. Strain the oil into another pot, add the yoghurt/cream mixture, mix, cover and cook on medium heat for 10 minutes or until it thickens a little.Add the roasted mutton meat, mix, cover and cook on low heat for 8-10 minutes. The gravy should be thick.Place a hot burning charcoal in a tin foil cup and pour little oil on the charcoal, cover and let smoke for 10 minutes to give a charred smoke flavour. Serve and garnish with coriander leaves and green chilies on the side.Enjoy!