- STEP 1
In a bowl, add all ingrediants to the mutton and mix throuroughly and either leave overnight in the fridge or marinade for at least 2-3 hours.
*Ingredients required for the marinade are Mutton, Garlic Paste, Ginger Paste, Chilli powder, Tumeric powder, Jeera and Cumin powder Garam masala, Mustard oil, Dried Kishoor Methi leaves, tomato puree.
- STEP 2
In a pan add oil and heat it on medium gas for 1 minutes. Add the punch puroon for 30 seconds, add onions, salt and stir.
- STEP 3
Cook the onions for 20 minutes on low-medium heat with lid on and stir every 5 minutes. You can add a bit of water (half a cup) if you feel the onions are drying up in the oil. When the onions have caramalised (turned brown), add tomato puree and stir for a few minutes
- STEP 4
Now add the marinated meat, stir thoroughly, add half a cup of water, stir again and put the lid on allow it to cook over low-medium heat for about 1 hour to 1 hour 30 minutes. Stir every 10 minutes
- STEP 5
Check to see if the meat feels tender and garnish with finely chopped coriander
- STEP 6
Big tip if you don't have the time to stir over a stove: You can cook this in a pressure cooker for 40 minutes. Just bung all the ingredients (after marinating the meat) into the pressure cooker with 1 cup of water and let it do the hard work.