BANJARA-STYLE MUTTON

Preparation Method :

• Wash meat and cut into small pieces and set aside.
• The Garam Masala Powder:Heat the pan and dry roast all the whole spices and bat leaf till they release their aroma.
• Transfer the roasted spices to the blender and grind to a fine powder. Set aside.
• The Curry:
• Heat mustard oil in a pan until it smokes; add onions and sauté on medium heat, till they turn translucent.
• Then add red chilies and fry till they turn crisp. Add freshly grounded garam masala and sauté well.
• Add the spice powders and sprinkle little water and stir well until oil oil begins to float on surface.
• Then add meat pieces and sufficient salt and mix well. Fry it until it reaches a golden brown colour.
• Mix sugar and continue frying the meat, till it is well coated by the masala and caramelized.
• Reduce the flame and add whisked curd and mix well until curd is absorbed by meat.
• Cover and cook for an hour or until meat is tender and the gravy is thick.
• Sprinkle little garam masala and the cracked coriander seeds and mix to the thick masala gravy.
• Remove from heat and transfer to a serving dish. Add lime juice.
• Serve hot with tandoori roti.