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Corriander and Mint Mutton

6 tablespoons ghee
1 kg mutton, washed,cleaned and cut into medium pcs.
2 medium onions, peeled,washed and chopped
2 medium tomatoes, peeled,washed and chopped
red chili powder
1/4 teaspoon dried fenugreek leaves (kasoori methi)
To be ground to a paste
1 cup fresh coriander leaves, washed and finely chopped
1/4 cup mint leaves, washed and finely chopped
3-4 green chilies, washed and chopped
1 1/2 teaspoons ginger-garlic paste
1/2 teaspoon coarsely crushed black peppercorns
1/4 teaspoon garam masala powder
Heat 3 tbsps. ghee in a pot.
Add mutton and brown well.
Keep aside.

Heat the rest of the ghee in a pot.
Add onion and fry it until it is golden in colour.
Add tomatoes and saute for a few minutes.
Add the ground masala, red chilli powder and fry for 10 minutes.
Add mutton and cook on low heat.

When almost done, add salt and kasoori methi.
Mix well, cover and cook until done.
Serve hot with tandoori parathas or naan or rotis or kulchas.
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