Ingredients Mutton,cut into 1 cm pieces Yogurt Garlic,crushed Ginger,chopped Salt Ghee Cinnamon Cloves Black cardamoms Green cardamom

moms Green cardamom Onion ,finely chopped Coriander powder Cumin powder Fennel seed (saunf) powder Red chilli powder Chicken stock Garam masala powder coriander leaves,chopped Mint leaves 1 kilogram 1 cup 5 cloves 1 tablespoons to taste 3 tablespoons 1 stick 3 1 4 2 1 1/2 tablespoon 1 tablespoon 1 teaspoon 2 teaspoons 3/4 cup 1 teaspoon 3 tablespoons 1 tablespoon

Method Marinate mutton with yogurt, half of the garlic, half of the ginger and salt. Cover and refrigerate for six to eight hours. Heat ghee in a non stick pan. Add cinnamon, cloves, black cardamom, green cardamoms. Saut for two minutes. Add onions, remaining garlic and ginger and saut till onions are golden brown. Add coriander powder, cumin powder, fennel powder, red chilli powder. Mix well and saut for five minutes. Add marinated mutton. Saut for eight to ten minutes. Add chicken stock, cover and simmer for fifty to sixty minutes. Cook uncovered for ten to fifteen minutes more. Sprinkle garam masala powder and mix well.