Prep: 10 min
Cook: 40 min
Number of Portions: 4

Ingredients

  • Mutton (on the bone) -500 gms
  • Cumin – 2 tsp
  • Cardamom green – 5 nos
  • Cloves – 4 nos
  • Ginger garlic paste – 1 cup
  • Turmeric – 1 tsp
  • Red chilly powder – 1 tbsp
  • Cashewnut paste – 1/2 cup
  • Oil – 1 cup
  • Cardamom black – 1 no
  • Cinnamon – 1 no
  • Salt – to taste
  • Black pepper corn – 5 nos
  • Coriander powder - 2 tbsp
  • Yogurt - 4 cups
  • Coriander chopped - 1/2 cup

Method

  1. In a thick bottom pan heat oil. Add all the whole spices and allow them to crackle. Now add the mutton and on medium heat cook the mutton for 5 mins.
  2. Now add ginger garlic paste dissolved in 1 cup water and continue cooking for another 7mins. Add salt, turmeric, red chilly powder and coriander powder. Cook on low heat till the lamb leaves the oil.
  3. Whisk the yogurt and add to the mutton. Increase the heat and keep stirring till yogurt gets a good boil. Lower the heat and cook the mutton covered on low heat for another 10 mins.
  4. Now add a 2 cups water and mix in the cashewnut paste. Stir and then cover and cook till the mutton is soft.
  5. Check for seasoning and garnish with chopped coriander. Serve hot with roti.