Half kg boneless mutton cut into small pieces
2 onions, chopped
2 tomatoes, sliced
¼ cup oil
1 tablespoon ginger garlic paste
1 tablespoon green chilli paste
1 teaspoon whole jeera (cumin)
1 teaspoon roasted jeera powder
1 tablespoon ground coriander leaves
1 teaspoon coriander powder
1 teaspoon chilli powder
½ teaspoon turmeric powder
Salt to taste
¼ cup cashews ground into fine powder.
1 tablespoon all-purpose flour
¼ cup fresh cream
Juice of one lemon
3 green chillies chopped
2 boiled eggs
2 raw eggs
Heat oil. Add whole jeera. Saute chopped onions.
Add green chilli paste, ground coriander leaves, ginger garlic paste, salt, chilli powder, turmeric, cumin powder and coriander powder.
Add ½ cup water as masala starts sticking to the pan. Stir well.
Add the meat pieces. Mix well.
Cover with lid. Let it cook till the meat becomes tender. Add a little water if necessary. (You can also put it in the pressure cooker for 2-3 whistles. It will get done fast.)
Add cashew nut powder and mix well.
In a bowl, mix all-purpose flour and fresh cream into a thick paste.
Add the paste to the meat. Cook till it is thick and saucy.
Transfer the meat mixture to a serving bowl.
Chop the hard boiled eggs, the white and yolk together. Garnish the meat with the chopped eggs, sliced tomatoes and chopped green chilli.
Beat the raw eggs. Pour it over the meat mix.
Bake for 20 minutes on 180 degree Celsius.
Sprinkle with lemon juice before serving.
It can be served with roti, bread, naan or rumali roti.
INFO & TIPS
any veg you garnish