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 Ingredients
Mutton pieces - 100 gm.
Small onions - 50 gm.
Tomato - 2 (chopped)
Curd - ½ cup
Lime juice - 4 tsp.
Ginger/Garlic/Green Chilli paste - 1 tsp.
Cardamom powder - 1 pinch
Oil - 1 tsp.
Salt to taste
To roast and grind:
Dhania - 2 tsp.
Cummin seeds - 2 tsp.
Poppy seeds - 1 ½ tsp.
Black pepper - ¾ tsp.
Nutmeg - a small piece
Cloves - 2 or 3 nos.
Method:
In a hot kadai add dhania, cummin seeds, poppy seeds, pepper, nutmeg and cloves. Roast and grind to a smooth powder. Add the lime juice, masala paste, cardamom powder, roasted and ground powder, salt to the curd and mix well. Add the mutton pieces to the curd mixture and marinate it for two hours. In a pressure cooker heat oil, add the chopped onions and fry till golden brown. Next add the chopped tomato pieces and fry for two minutes. Finally add the mutton pieces and cook till done.
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