Ingredients:
Boneless mutton cubes: 1 kg
Cinnamon, Cardamom, Cloves, Bay leaf, Shahi Jeera: 12 gm
Peppercorns: 10 gm
Green chilli: 25 gm
Chopped mint: 50 gm
Ginger garlic paste: 100 gm+75 gm
Broken wheat: 200 gm
Browned onion (sliced onion deep fried to golden brown): 75 gm
Ghee: 300 gm
Curd: 125 gm
Salt: to taste
Water: 7 ltr
Lemon wedges: for garnish.
Method
Boil mutton with peppercorn, green chilli, cinnamon, cardamom, cloves, bay leaf, shahi jeera, ginger garlic paste (100 gm) and salt in seven litres of water till the meat becomes tender. Add the broken wheat to the boiled mutton and cook together till the entire thing is reduced to a thick mass.
Cool and grind to a smooth paste.
Heat ghee in a kadai, add ginger garlic paste (75gms) and sauté.
Add curd, mint leaves, prepared meat paste, brown onion and cook well till the ghee comes out.
Add salt to taste. Serve hot garnished with brown onion, mint leaves, ghee and Lemon wedges.
Chef Horasholai Nanjan Vijayan is the executive Chef of Vivanta By Taj Surya, Coimbatore
