Ingredients
• Mutton,cut into 1-inch cubes 600 grams
• Almonds,blanched 24
• Clove 6
• Green cardamoms 6
• Cinnamon 2 inch sticks
• Raw papaya paste 2 teaspoon
• Garlic paste 2 teaspoons
• Ginger 1 teaspoon
• Black peppercorns,coarsely crushed 5-6
• Salt to taste
• Oil 1/2 cup
• Red chilli powder 1 1/2 teaspoons
• Browned onion paste 1/2 cup
• Coconut paste 1/4 cup
• Yogurt,whisked 1/2 cup
• Fresh coriander leaves,chopped 2 tablespoons
• Fresh mint leaves a few sprigs
• Green chillies,slit 6
• Saffron (kesar),soaked in one tablespoon warm milk a few strands
• Kewra water 2 teaspoon
Method
Arrange the mutton cubes on a work-top and flatten them with a steak hammer to half centimeter thickness. These are called pasandey. If you don’t have a steak hammer you can use the handle of a heavy knife. Peel and slice five almonds for garnish and grind the remaining to a fine paste. Roast cloves, cardamoms and cinnamon lightly and grind to a fine powder. In a bowl mix together papaya paste, garlic paste, ginger paste, coarsely ground black peppercorns, salt and mutton pasandey. Marinate for about forty-five minutes, preferably in the refrigerator. Heat oil in a pan, add the marinated mutton pasandey and sear over high heat for two to three minutes. Reduce heat and add red chilli powder, browned onion paste and continue to sauté. Keep sprinkling water at regular intervals so that the mutton does not stick to the bottom. Once the mutton is half cooked add almond paste, coconut paste along with whisked yogurt, coriander leaves, half of the mint leaves torn with hand. Stir-fry till the gravy leaves the sides of the pan. Adjust salt and add two cups of water and bring to a boil. Add slit green chillies, cover and cook for twenty to twenty five minutes or till the mutton is tender. Add dissolved saffron, kewra water and sprinkle the roasted spice powder. Stir and remove from heat. Serve garnished with sliced almonds and remaining mint leaves.
