A great recipe that belongs to Bhopal's Nawabi cuisine. Mutton chunks are doused in a rich and spicy gravy seasoned with whole spices. 

Ingrediesnts:

  • For masala paste:
  • 2 onions - chopped
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mace (javitri)
  • 4-5 cloves
  • 1/2 an inch of cinnamon
  • 4 green cardamoms
  • 2 brown cardamoms
  • 1/2 tsp black peppercorns
  • 2-3 bay leaves
  • 1 1/2 cups of curd
  • A pinch of nutmeg - grated
  • For the gravy:
  • 1/2 kg mutton
  • 3 Tbsp oil
  • 2-3 cups of water
  • 1 tsp deghi mirch powder
  • 1 tsp red chilli powder
  • 2 1/2 tsp ginger - chopped
  • 1 tsp garlic - chopped
  • 2 tsp screw pine (kewra) water
  • Salt to taste
  • Ginger juliennes - for garnishing

Method:

  • 1.Boil the mutton in water and salt till almost cooked. Reserve the water to use as stock.
  • 2.Grind all the ingredients for masala paste together. To this paste add deghi mirch and red chilli powder. Mix well.
  • 3.Heat the oil and lightly brown the ginger. Add the boiled mutton and cook till it turns golden brown.
  • 4.Add the masala paste and the stock coating the meat well to form a thick gravy.
  • 5.Sprinkle the salt, garlic and the kewra water.
  • 6.Let it simmer for 30 minutes. Garnish with ginger juliennes and serve.

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