Ingredients

For Mutton Marination

1 lb Mutton (with bones)

Salt to taste

1.5 tsp Ginger Garlic paste

1.5 tbsp ground corriander

1.5 tsp Degi red chilli powder

½ tsp Turmeric powder

2 tbsp oil

For Kheema Marination

450 gms Mutton kheema

Salt to taste

2-3 tbsp yogurt, beaten

2 Green chillies, chopped

2-4 Garlic cloves, chopped

½ inch Ginger, chopped

few Coriander stems, chopped

1 tbsp ground coriander

For Tempering

2 tbsp Ghee

3 tbsp oil

1 tsp Cumin seeds

2 Black cardamom

2-4 Cloves

2 tbsp Ginger Garlic Paste

3 medium size Onion, chopped

Marinated Mutton

Marinated Kheema

1 cup fresh tomato puree

1 cup Mutton stock or hot water

1 tsp Prepared Garam Masala

A pinch of Nutmeg, grated

For Garam Masala

½ inch Cinnamon stick

2-4 Cloves

6-7 Black peppercorns

2-4 Green cardamom

2-3 Bay leaf

Salt to taste

For Garnish

Coriander leaves

Process

For Garam Masala

In a pan, add cinnamon stick, cloves, black peppercorns, green cardamom, bay leaf.

Add salt to taste and dry roast on low flame until the spices turn aromatic.

Transfer it into a grinder jar and grind it into a fine powder. Keep it aside for further use.

For Mutton Marination

In a bowl, add mutton, salt to taste, ginger garlic paste, ground coriander.

Add degi red chili powder, turmeric powder, oil and mix everything well.

Keep aside for 5-10 minutes.

For Kheema Marination

In a bowl, add mutton kheema, salt to taste, yogurt, green chilies, garlic cloves, ginger.

Add coriander stems, coriander powder and marinate everything well.

For Tempering

In a large sauce pot or handi, add ghee,oil, once it's hot, add cumin seeds.

Add black cardamom, cloves and let them crackle for a few seconds.

Add ginger garlic paste and saute it well.

Add onion and saute until it's translucent or light pink in color.

Add marinated mutton and keep cooking on medium flame.

Cover it with the lid and let the mutton cook in its own juices for 10 minutes on medium.

Add marinated keema and keep sauteing for 10 minutes.

Add tomato puree and mix it well. Cook on medium flame till releases its oil

Add mutton stock and mix it well and then cover it with a lid and cook on low flame for 30-45 minutes.

Add prepared masala, grate nutmeg and stir well.

Transfer into a serving bowl or plate. Garnish with coriander leaves and serve hot with roti or rice.