Chef: Aditya BalLamb-Indian-Non Veg
Ingredients for Masala Paste:
2 onions – chopped, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp mace (javetri), 4-5 cloves, ½ an inch of cinnamon, 4 green cardamoms, 2 brown cardamoms, ½ tsp black peppercorns, 2-3 bay leaves, 1½ cups of curd, A pinch of nutmeg - grated
Ingredients for Gravy:
½ kg mutton, 3 tbsp oil, 2-3 cups of water, 1 tsp deghi mirch powder, 1 tsp red chilli powder, 2½ tsp ginger - chopped, 1 tsp garlic - chopped, 2 tsp screw pine (kewra) water, salt to taste, ginger juliennes - for garnishing.
Method:
Boil the mutton in water and salt till almost cooked. Reserve the water to use as stock.
Grind all the ingredients for masala paste together. To this paste add deghi mirch and red chilli powder. Mix well.
Heat the oil and lightly brown the ginger. Add the boiled mutton and cook till it turns golden brown.
Add the masala paste and the stock coating the meat well to form a thick gravy.
Sprinkle the salt, garlic and the kewra water.
Let it simmer for 30 minutes. Garnish with ginger juliennes and serve.
