- Boneless mutton - 250 grams
- AAC Ghee - 3 tablespoons
- Dried red chillies - 4-5 nos
- Coriander seeds - 1 tablespoon
- Cumin seeds - 1 teaspoon
- Black peppercorns - 8-10
- Cloves - 4-5
- Garlic cloves - 6-8
- Tamarind pulp - 1 teaspoon
- Turmeric powder - ¼ teaspoon
- Yogurt (whisked) - 3 tablespoons
- Salt to taste
- Jaggery (chopped) - 1 tablespoon
Cook mutton with required water and little salt.
Dry roast the dried red chillies till fragrant in a non-stick pan and let it cool. On the same pan, heat one tablespoon of AAC ghee. Add 4-5 coriander seeds, 1 tablespoon cumin seeds, 5-6 black peppercorns, 3-4 cloves, and 5-6 garlic cloves and stir-fry for 30 seconds and let it cool. Once the spices are cooled, grind them with the dry roasted red chillies, tamarind pulp and 2-3 tablespoons of water to make a smooth paste.
Heat the remaining ghee in another pan. Add the grinded paste and sauté for nearly one minute. Now add a ¼ teaspoon of turmeric powder and mix well. Add whisked yogurt and cook for one minute. Finally, add the cooked mutton, mix, and cook for around 2-3 minutes. Meanwhile, add little salt (required for masala) and one tablespoon jaggery. Mix thoroughly and cook for about 5 minutes.Serve hot!