PREPARATION

1. Take a pan, add 2 cinnamon stick, 1 tablespoon dry fenugreek leaves, 1 teaspoon cumin, 2 teaspoons coriander seeds, 2 dry red chili and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender and blend it into a fine powder. Keep aside.
3. In a mixing bowl, add 890 grams mutton, 200 grams onions paste, 150 grams fresh cream, 200 grams curd, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon salt, 1 teaspoon chaat masala, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon cayenne pepper, 1 tablespoon garam masala, blended masala and mix all the ingredients well.
4. Take a aluminium foil bowl and place it on mutton bowl.
5. Place a charcoal on it and add some ghee in it.
6. Cover it with lid and marinate for about 6 - 7 hours.
7. Place the marinated mutton pieces on a baking tray.
8. Preheat the oven to 400°F/200°C. Bake for 30 minutes.
9. Heat 70 grams butter on a heavy skillet, add 8 cloves garlic and stir for 1 - 2 minutes.
10. Then, add 250 grams onions and fry till translucent.
11. Now, add 400 grams tomato, 2 tablespoons green chili and saute until it turns soft and pulpy.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon turmeric, 1/4 teaspoon nutmeg powder and mix it well.
14. Cook for another 5 - 7 minutes on medium heat.
15. Remove it from heat and transfer this into a blender.
16. Blend it into a smooth puree.
17. Transfer this puree into a heavy skillet and give it a nice stir.
18. Then, add 200 grams marinated mixture and mix it well.
19. Now, add the baked mutton and mix it again.
20. Cover it with lid and cook for about 25 - 30 minutes.
21. Open the lid and give it a nice stir.
22. Cook for another 8 - 10 minutes on medium heat.
23. Remove it from heat.
24. Garnish with coriander.
25. Serve hot.

Masala Mutton

Servings - 2 - 3

INGREDIENTS
Mutton - 945 grams
Salt - 1/2 teaspoon
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Lemon juice - 2 tablespoons
Curd - 180 grams
Ghee - 50 milliliters
Bay leaf - 2
Cinnamon stick - 1
Black cardamom - 2 pods
Green cardamom - 3 pods
Cloves - 5 pods
Onions - 300 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 2 teaspoons
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Red chili - 2 teaspoons
Tomato puree - 250 grams
Salt - 1 teaspoon
Water - 350 milliliters, divided
Garam masala - 1 teaspoon
Coriander - 10 grams