Mutton - 450 g
Black peppercorns crushed - 1/2 tsp
Chilli powder - 1 tsp
Cloves crushed - 2
Coriander powder - 2 tsp
Fresh chopped coriander - to taste
Garlic - 3 cloves
Ghee - 3 tbsp
Ginger - 1 piece
Green cardamom crushed - 4
Yoghurt (curd) - 4 tbsp
Onions, chopped - 3 (large)
Salt - to taste
Water - 1/2 Ltr.
Blend 2 of the onions, garlic and ginger in a blender or food processor to a smooth paste. Heat the ghee in a wok. Add the remaining (1) roughly chopped onion, and stirring frequently, fry to a pale golden colour. Add the crushed spices, salt and meat. Stirring constantly fry the meat for 5 to 8 minutes to a rich brown colour. The ghee will start to separate at this stage. Add the onion paste. Continue to stir for another 10 minutes until the mixture is well browned. Add the chilli powder and coriander powder. Stir well, then add the yoghurt 1 tablespoon at a time stirring ontinuously, fry until the ghee again starts to separate. Soon after this the masala will start to stick to the bottom of the pan. Add the water at this stage. Mix well. Cover with a tight fitting lid, reduce the heat and simmer for about 1 hour or until the meat is really tender and the sauce has thickened. Sprinkle with fresh coriander.
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