Ingredients Edit

Directions Edit

  1. Roast peppercorns, cardamoms, cloves, cinnamon stick, poppy seeds, coriander seeds, cumin seeds, red chilies and blend them to a fine powder.
  2. Fry green chilies and onions with a little ghee and blend them along with half cup of coriander leaves, mint leaves and powdered spices, to a fine paste.
  3. Heat ghee in a pan.
  4. Add mutton pieces and fry for a minute.
  5. Add fenugreek leaves, salt and fry for three minutes.
  6. Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water.
  7. Add yogurt and mix well.
  8. Just before covering the pan, add the tomato and potato pieces.
  9. Cook till mutton is done.
  10. Uncover the pan and add dry fenugreek leaves.
  11. Simmer for few minutes.
  12. Garnish with remaining coriander leaves and serve hot.

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