Baghdadi Mutton

Ingredients

• • Mutton piece - 500 grams
  info: leg portion
• • Dahi/Curd - 1 cup
• • Ghee - 3 tablespoons
• • Ginger paste - 1 teaspoon
• • Garlic paste - 1 teaspoon
• • Chilly powder - 1 teaspoon
• • Haldis/Turmeric powder - ¼ teaspoon
• • Salt - as required
• • Desiccated coconut - 2 tablespoons
• • Khus khus/Poppy seeds - 1 ½ teaspoons
• • Channa dal - 2 teaspoons
• • Choti elaichis/Green cardamoms - 8
• • Kajus/Cashew nuts - 8
• • Badams/Almonds - 10
• • Cinnamon stick/Dalchini - 1
• • Jeera/Cumin seeds - 1 teaspoon
• • Saffron/Kesar (prepare: crushed in a little warm milk) - ¼ teaspoon
• • Coriander leaves (for garnishing) - a few
• • Garam masala (for garnishing) - a little

Method

• 1. In a bowl, mix together the dahi with the ginger and garlic pastes, salt & chilly powder. Leave to marinate for 1 hour.
• 2. In a non stick pan, dry roast the desiccated coconut, khus khus, channa dal, choti elaichi, kaju, badam, dalchini and jeera.
• 3. Grind to a fine powder. Heat oil in a heavy bottomed pan & add the haldi. Add the marinated mutton & cook over medium heat for 15-20 minutes.
• 4. Add the roasted & ground masala and 1 cup of water. Cover & simmer till tender, stirring occasionally.
• 5. Cook over medium heat until gravy is thick.
• 6. Garnish with a little garam masala & coriander leaves.
• 7. Serve hot with boiled rice or naan.