Ingredients:
250 gm Mutton (boneless, 4 inch pieces)
For gravy
1/3 cup Oil
1/2 cup Onion (paste)
1 tsp Red chilli
1/2 cup Yogurt (whisked)
1/2 cup Onion (fried)
Salt to taste
1 tsp Garam masala powder
1 tbsp Fresh coriander leaves (chopped)
For marination
2 tbsps Raw papaya
20 Cashewnut
2 tsps Poppy seeds (khus khus)
2 tsps Sunflower seed (charoli)
1½ tbsps Ginger
1½ tbsps Garlic
1 tsp Black peppercorns
Method:
Flatten the mutton pieces slightly and pat them dry. Grind together cashewnuts, poppy seeds and sunflower seeds into a fine paste. Combine all ingredients from marination and rub the mixture over the mutton pieces. Keep aside for thirty minutes. Heat oil in heavy bottom pan, add onion paste sauté till golden brown. Add red chilli powder stir and remove from heat. Add yogurt, stir and return to heat. Cook till it comes to a boil. Add marinated mutton pieces and sauté till the oil floats on top. Add fried onion paste and salt. Reduce heat, cover and cook stirring in between to prevent the masala from sticking to the bottom of the pan. Cook till the mutton is tender and gravy is thick. Sprinkle garam masala powder, remove from heat, stir and check for seasoning. Garnish with coriander leaves and serve hot
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