
Ingredients–
- 850 gm onions, chopped
- 450 gm tomatoes
- 300 ml yogurt
- 2 cups coriander leaves
- 3 green chillies
- 1 kg mutton
- 4 bay leaves
- 2 black cardamoms
- 6 green cardamoms
- 1 blade of mace
- 2” piece of cinnamon stick
- 12 peppercorns
- 6 cloves
- 130 ml oil
- 6 tsp chopped garlic
- 6 tsp chopped ginger
- 4.5 tsp coriander powder
- 2 tsp cumin powder
- 1/2 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp caraway seeds
- 1 tsp green cardamom powder
Method –
- Purée the onions in a blender and set aside
- Purée the tomatoes and set aside
- Purée the yogurt, coriander leaves and green chillies. Marinate the meat in this mixture for at least 1 hour
- Heat half the oil in a cooking pot, add the onion purée and cook over a moderate heat for 20 minutes so that some of the moisture evaporates
- Meanwhile, put the remaining oil with the whole spices in a frying pan over low heat
- After 2 minutes, add ginger and garlic, followed 2 minutes later with the coriander, cumin, turmeric and red chilli powders together with 3 tbsp of water
- Stir well to blend with the oil
- Sauté for 2 minutes, then pour in the onion mixture
- Add the puréed tomatoes and sauté for about 5 minutes
- Leave to cool, then add the meat and yogurt and marinate for 1 more hour
- Add salt and mix well
- Cook over a high heat for 5 minutes.
- Reduce the heat to low and gently cook until the meat is tender
- Before serving, discard the whole spices, pound the caraway seeds and sprinkle with the cardamom powder