Ingredients
1. 1kg mutton chops
2. 1 cup curd
3. 2tbsp ginger paste
4. 2tbsp garlic paste
5. 1tsp lal mirch powder (red chilli)
6. 1tsp dhaniya powder (coriander)
7. 1tsp garam masala powder
8. 4-5 elaichi (green cardamom)
9. 2-3 moti elaichi (black cardamom)
10. 2 tej patta (bay leaves)
11. 1/2 inch dalchini (cinnamon)
12. 4-5 laung (cloves)
13. 3-4 tbsp oil
14. 4-5 kali mirch (whole peppercorns)
15. Salt to taste
Method:
1. Wash and dry mutton. In a bowl, marinate the mutton with ginger paste, garlic paste and curd for half an hour.
2. In a pan, heat oil and add elaichi, moti elaichi, tej patta, laung, dalchini and kali mirchi. After about a minute, add marinated mutton and salt. Cover and cook on a slow flame for about 20 minutes. Stir occasionally.
3. When the mutton looks to be tender, turn the flame high and cook till the moisture dries up. Add lal mirch, dhaniya and garam masala and cook for 2 more minutes. 4. Garnish with fresh dhaniya and serve with hot tawa rotis.