Ingredients:
- 1 tablespoon to sprinkle Crushed black peppercorns
- 750 grams Mutton,cut into 1 inch pieces on the bone
- 3 tablespoons Oil
- 2 Bay leaves
- 3 Black cardamoms
- 6 Green cardamoms
- 1 inch stick Cinnamon
- 3 Green chillies slit
- 4 medium Onions, sliced
- 2 tablespoons Ginger-garlic paste
- Salt to taste
- 1 cup Cashew nut paste
- 1 tablespoon Ghee
- 1 teaspoon Garam masala powder
- 1/2 cup Fresh cream
Steps:
Heat oil in a non stick pan, add bay leaves, black cardamoms, green cardamoms, cinnamon, green chillies and onions and sauté till the onions become translucent.
Add mutton, ginger-garlic paste, salt and mix well. Add enough water to completely immerse the mutton. Cover and cook for 25 minutes.
Add cashewnut paste, mix well and continue to cook for 5-6 minutes. Heat ghee in another non stick pan, add crushed black peppercorns and sauté.
Add this tempering to the mutton. Add garam masala powder and cream and mix well. Transfer into a serving bowl and sprinkle some crushed black peppercorns and serve hot.
For a twist serve hot with garlic butter and parsley rice!
“This is a very easy recipe that fills the house with wonderful aroma and that will be red meat lovers favourite!”