1 kg mutton
5 tbsp oil
1 cup curd
2 onion finely chopped
4 tbsp Eastern ginger garlic paste
1 ½ tsp Eastern kashmiri red chilly powder
1 tsp Eastern garam masala powder
1 tsp ginger powder
2 tbsp Eastern coriander powder
½ tsp Eastern turmeric powder
1 tsp Eastern cumin powder
1 tsp Eastern black pepper corns
8 green cardamom
5 sticks cinnamon
Few threads of mace
2 tbsp white cream
Chopped coriander to garnish
In a bowl, mix mutton with curd and a little salt and keep aside. Heat oil in a pan and put whole garam masala. When they start to crackle, put chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes.
Add all the masala powder and fry till the oil comes up. Now add mutton with the marinade paste and stir fry on a high flame for 2 minutes. Add water and little salt and cook with the lid closed till the meat becomes tender and the gravy is medium thick in consistency. Add cream and stir well and cook for about 5 more minutes. Garnish with chopped coriander.
Best served with rice, pulao or roti.