Ingredients:
Mutton ½ kg
Lemons 4
Green Chilies 6
Curry Leaves few
Button Red Chilies 10
Oil 1 cup
Onions (finely chopped) 3
Garlic 8 cloves
Yogurt ½ cup
Fennel Seeds 1 tsp
Nigella Seeds 1 tsp
Turmeric 1 tsp
Ginger (finely chopped) 1 tbsp
Whole Coriander 1 tbsp
Salt to taste
For chilies filling:
Cumin Seeds 1 tsp
Fennel Seeds 1 tsp
Mustard Seeds 1 tsp
Whole Coriander ½ tbsp
Tamarind Pulp 2 tbsp
Salt a pinch
Method:
• Heat 1 cup oil in a wok and fry 3 onions till they turn golden brown. Spread the fired onion on tissue paper so that they get dried and crisp.
• Add ½ kg mutton in the wok along with 1 tsp turmeric and salt. Cook till the meat water is completely dried.
• Add 1 tbsp finely crushed ginger, 8 garlic cloves, 1 tbsp whole coriander and 1 tsp fennel seeds.
• Add hot water and wait until the meat it tender.
• Now add 10 button red chilies and ½ cup yogurt, stir for a while and add lemon juice.
• For green chilies filling: Roast and grind together 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp mustard seeds and ½ tbsp whole coriander.
• Add 2 tbsp tamarind pulp in the paste and a pinch of salt. Fill this paste in green chilies.
• Fry these filled green chilies and spread it on meat.
• Now add Nigella seeds in mutton and leave it to simmer.
• Serve with naan or rice.