This dish was pouplarised during the British raj in Bengal - it is spicy, it is flavourful and it's simply delicious.
This recipe is contributed by Member Mahin Fatma.
Preparation Time : 0-5 minutes
Cooking time : 21-25 minutes
Servings : 4
Grind together half of cinnamon stick, half of cloves and half of green cardamoms to a fine powder.
Apply salt and the powder to the mutton and set aside for ten minutes.Slice one onion and cut the other into cubes.
Pressure the mutton till the mutton gets cooked. Drain and set aside.
Heat one tablespoon ghee in a non-stick pan. Add green chillies, sliced onion, poppy seeds, ginger and garlic and saute till translucent.
Remove and grind it to a fine paste with yogurt and the remaining cinnamon, cloves and green cardamoms. Set aside.
Heat remaining ghee in a non-stick pan and saute the onion cubes till translucent.
Add the paste and cook for four to five minutes.Add tomatoes and cook for more two to three minutes.
Add red chilli powder, sugar, turmeric powder, cumin powder, coriander powder and salt and saute for half a minute.
Add the mutton with little water and mix well and cook for more twop minutes.
Serve hot garnished with coriander leaves.