INGREDIENTS

500 g Mutton, washed

2 tablespoon Red Masala Paste

1 tablespoon Green Masala Paste

½ teaspoon freshly grated ginger

1 tablespoon Kashmiri / any hot variation Chilli Powder

¼ teaspoon Turmeric (arad (Turmeric)) Powder

1 teaspoon Coriander (dhania (coriander)) Powder

1 teaspoon Cumin (Jeera) Powder

1 teaspoon Fennel (Soomph) Powder

1 teaspoon (Garam) Mix Masala

2 whole Elachi (cardomom) pods

3 whole Cinnamon Sticks

2 whole Cloves

3 Tomatoes, grated

½ cup Tomato Paste

4 tablespoon Coconut Cream

Salt to taste

1 teaspoon Brown sugar

Sprigs of Saffron infused in about 4 tablespoon warm water

2 sprigs curry leave

2 onions, fried and drained

8 – 10 whole green chilli / to taste

ghee (Clarified butter) / Oil

METHOD

Heat ghee (Clarified butter) in a pot. Add in meat, red and green masala paste, spices and whole spices, season with salt.

Be sure to let the meat brown.

Throw in a handful of all ready fried onions,

Tomatoes and enough water to cook the mutton through.

Once the mutton begins to soften, add in tomato puree, brown sugar, saffron water and coconut cream with about 1 cup water

Allow the sauce to reduce

Heat some oil for a vagaar in a pan

Add in curry leave and whole chilli

Fry until aroma begins to release

Garnish just before serving with a handful of fried onions and the curry leave and Chilli mix

Additional sprinkle of fresh coriander can be used (as per depiction)

Serve hot alongside Indian style vegetables with roti / naan

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