Ø ½ kg mutton
Ø 1 cup fresh curd
Ø 4 minced onions
Ø 1 tsp fenugreek seeds
Ø 4 tblsps ghee
Ø 2 bunches of coriander leaves, chopped
For paste
Ø Medium sized garlic chopped
Ø 1” piece of ginger finely chopped
Ø 1 ½ tsps coriander seeds
Ø 5 red chillies
Ø 2” long piece of cinnamon
Ø 6 cloves
Ø ½ tsp pepper corns
Ø 4 large cardamoms
Take the ingredients meant for the paste and grind them to a fine homogeneous paste. Now heat ghee, fry fenugreek seeds, add onions and simmer for three minutes. Now add mutton and continue to fry at a low temperature. Throw in masala paste and simmer again for 2 to 3 mts.
Add to it beaten curd and cook again for 5 mts. Add two cups of water. Cover and cook till mutton is done and the gravy is thick. Garnish it with coriander leaves and serve hot with nan, paratha or chapattis.
