Ingredients:
- Mutton ½ kg
- Yoghurt ½ cups
- Oil ½ cup
- Green cardamom 6
- Black cardamom 2
- Bay leaf 1
- Onion chopped ½ cup
- Ginger garlic paste 2 tbsp
- Coriander leaf 2 tbsp
- Chili powder 1 ½ tsp
- Turmeric quarter tsp
- Tomatoes 2 chopped
- Tomato paste 2 tbsp
- Salt 1 ½ tsp
- Cumin powder 1tsp
- Whole red chilies 6
- Ginger chopped 1 tbsp
- Green chilies chopped 2
- Coriander powder 1tsp
- All spice ½ tsp
Method:
- Marinate mutton with salt and curd for 30 min, heat oil add green black cardamom, bay leaf and chopped onion fry until light brown.
- Add ginger garlic paste with all the seasoning and marinated mutton.
- Cover and cook on low flame.
- Add 1 cup water cook until just tendered.
- Add chopped tomatoes, ginger and tomato paste fry well until thick gravy left.
- Add whole red chilies all spice, coriander leaf and green chilies.
- Serve with naan.
