Ingredients:
1/2 kg – good mutton chops
12 – green cardamoms (powdered with their skins)
2 tsp – pepper powder
2 tbsp – coriander powder
2 – inch piece ginger (crushed)
handful of coriander leaves (finely chopped)
2 tbsp – wheat flour mixed with 6 tbsp water
4 tbsp – oil
salt to taste
sufficient water to cook the mutton
Method
Clean and wash the mutton.
Heat oil in a non-stick kadai.
Add the crushed ginger and cardamoms.
Saute on a low flame till golden. Add the mutton chops and salt.
Saute the mutton chops on a low flame.
When the water from the mutton evaporates add pepper and coriander powder.
Saute for few more minutes.
Add sufficient water and cook on a low flame.
Cover with a lid having some water on it.
Mix at regular intervals.
Once the chops are tender gradually add the wheat flour mixture and mix well.
Once the gravy thickens garnish with coriander leaves and serve with hot phulkas.