PREPARATION

1. In a mixing bowl, add 500 grams mutton, 90 grams curd, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.

2. Marinate the mutton for 1 hour.

3. Heat 4 tablespoons oil in a heavy skillet, add 4 pods cloves, 2 pods black cardamom, 2 pods green cardamom, 1 inch cinnamons tick, 1 bay leaf and stir well.

4. Add 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon green chili and saute for 2 - 3 minutes.

5. Then, add 230 grams onions and fry till translucent.

6. Now, add 115 grams tomato and saute for 3 - 5 minutes.

7. Add 1/2 teaspoon turmeric and stir well.

8. Add 1 teaspoon red chili and stir again.

9. Now, add 200 grams mutton keema and mix it well.

10. Cook for 7 10 minutes on low heat.

11. Then, add the marinated mutton and mix it well.

12. Add 500 milliliters water and mix it well.

13. Bring it to a boil.

14. Cover it with lid and cook for 30 - 40 minutes on low heat.

15. Open the lid and add 1 teaspoon garam masala and mix it well.

16. Garnish with coriander.

17. Serve hot with naan or roti.