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2 tsp Cumin
2 tbsp Besan
750 gms Curd
3 tbsp Mustard Oil
1 tsp Chilli powder
4 Black Cardamoms
A pinch of Asafoetida
Salt according to taste
1 tsp Fenugreek Seeds
4 Whole, Chillies, dried
½ tsp Turmeric powder
Coriander leaves to garnish
500 gms Mutton pieces, leg portion
Tip: Always cut meat against the grain unless a recipe specifically says to slice it with the grain.
Heat mustard oil in a heavy bottomed pan to smoking point.
Take off the fire and add the whole red chillies, cloves, cinnamon stick, cumin seeds and black cardamoms.
Return to fire and add the mutton.
Stir fry over medium heat until well browned.
Beat the curd very well with the besan and one cup of water.
Add to the mutton.
Bring to a boil stirring constantly.
Add the turmeric powder, salt, asafoetida and fenugreek seeds.
Cover & cook over medium heat stirring often so that the gravy does not curdle.
Cook till mutton is tender.
Garnish with coriander leaves & serve hot with boiled rice.
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