• 1 kg mutton chops
• ¼ cup oil
• 6 large onions, sliced fine
• 6 cloves garlic
• 1 small piece ginger, slivered
• 2 green chilies
• 1 cinnamon stick (dalcini)
• 1 black cardamom (badi elaichi)
• 3 to 4 green cardamom (elaichi)
• 2 bay leaves (tejpatta)
• 2 teaspoons kashmiri red chilli powder
• 1 teaspoon cumin (jeera powder)
• ½ teaspoon turmeric powder
• 2 tomatoes, chopped very fine or pureed
• 3 green chillies, slit in half ( to garnish)
• Chopped coriander leaves (to garnish)

Clean and wash the mutton chops. Drain excess water.

Heat oil in a large frying pan. Add the whole masala (cinnamon, cardamom, bay leaves) and fry till aromatic.

Add the onions, garlic, and ginger. Fry on a low flame till golden brown.

Add red chilli powder, turmeric powder, cumin powder and salt.

Add tomatoes and cook till oil separates from the gravy, about 5 minutes on high heat.

Add the mutton chops and stir to coat. Saute (bhuno) the meat on medium-low flame, stirring frequently till the mutton is half-cooked and the masala has formed a nice glaze on the meat, about 20 minutes.

Add a few tablespoons water, and cook covered (dum) on simmer for another 15 – 20 minutes till mutton is tender.

Take the cover off. Garnish with finely chopped coriander leaves and slit green chilies.

Cook on high for 3 – 5 minutes. Serve hot with roti or rice.

by Pak101.com (few years ago!) / 1512 views