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Serving - 5

INGREDIENTS
Coriander seeds - 1 tablespoon
Cumin - 1 teaspoon
Black peppercorns - 1/2 teaspoon
Cloves - 10 pods
Green cardamon - 5 pods
Black cardamon - 2 pods
Cinnamon stick - 1 inch
Mutton - 700 grams
Salt - 1/2 teaspoon
Ginger garlic paste - 1 tablespoon
Prepared blended masala - 1 tablespoon
Lemon juice - 1 tablespoon
Tomato - 250 grams
Green chili - 1 teaspoon
Oil - 40 milliliters
Bay leaf - 2
Dry red chili - 2
Onion - 250 grams
Ginger garlic paste - 1 teaspoon
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Paprika - 1 teaspoon
Meat masala - 1 teaspoon
Prepared blended masala - 1 teaspoon
Water - 300 milliliters
Garam masala - 1 teaspoon
Coriander - 1 tablespoon

PREPARATION
1. Heat a pan, add 1 tablespoon coriander seeds, 1 teaspoon cumin, 1/2 teaspoon black peppercorns, 10 pods cloves, 5 pods green cardamon , 2 pods black cardamon and 1 inch cinnamon stick. Stir well.
2. Dry roast for 4-5 minutes on medium heat.
3. Transfer the roasted spices in the blender and blend to a fine mixture.
4. In a mixing bowl, add 700 grams mutton, 1/2 teaspoon salt, 1 tablespoon ginger garlic paste, 1 tablespoon blended mixture and 1 tablespoon lemon juice.
5. Mix well and marinate for 1 hour.
6. Now, add 250 grams tomatoes, 1 teaspoon green chilies in a blender and blend it to a puree.
7. Heat 40 milliliters oil in a wok, add 2 bay leaf, 2 dry red chili, 250 grams onion mix well.
8. Cook for 8-10 minutes on a medium heat.
9. Now, add 1 teaspoon ginger garlic paste, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon paprika and stir well.
10. Then, add prepared tomato puree and stir well.
11. Cook for 2-3 minutes on a low heat.
12. Then, add 1 teaspoon meat masala, 1 teaspoon prepared blended masala and mix well.
13. Add marinated mutton, mix well.
14. Cover and cook for 15-20 minutes on a medium heat.
15. Then , add 300 milliliters water and give it a mix.
16. Again cover and cook for 45-50 minutes .
17. Remove the lid and add 1 teaspoon garam masala, 1 tablespoon chopped coriander. Mix well.
18. Remove the wok from heat.
19. Garnish with chopped coriander.
20. Serve hot.


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