Chamba Mutton

Ingredients

• • Mutton piece (leg portion) - 500 grams
• • Dahi/Curd - 750 grams
• • Besan/Gram flour - 2 tablespoons
• • Mustard oil - 3 tablespoons
• • Moti elaichis/Black cardamoms - 4
• • Cinnamon stick/Dalchini - 1
• • Cloves/Laungs - 4
• • Jeera - 2 teaspoons
• • Methi seeds/Fenugreek seeds - 1 teaspoon
• • Hings/Asafoetidas - a pinch
• • Whole dry chillies - 4
• • Salt - as required
• • Haldis/Turmeric powder - 1 teaspoon
• • Chilly powder - 1 teaspoon
• • Coriander leaves (for garnishing) - a few

Method

• 1. Heat mustard oil in a heavy bottomed pan to smoking point.
• 2. Take off the fire and add the whole red chillies, cloves, cinnamon stick, jeera and moti elaichi.
• 3. Return to fire and add the mutton. Roast over medium heat until well browned.
• 4. Beat dahi very well with the besan and 1 cup of water. Add to the mutton.
• 5. Bring to a boil stirring constantly. Add the haldi, salt, hing and methi seeds.
• 6. Cover and cook over medium heat stirring often so that the gravy does not curdle.
• 7. Cook till mutton is tender. Garnish with coriander leaves and serve hot with boiled rice.