Ingredients:
• Oil 2-3 tbsp
• Cumin seeds (Zeera) 1/2 tsp
• Green cardamoms (Hari elaichi) 3
• Boneless mutton boti (pieces) 907 grams
• Ginger garlic paste (Adrak lehsan paste) 1 tbsp
• Turmeric powder (Haldi powder) 1 tsp
• Kashmiri chili powder 1/2 tsp
• Salt (Namak) 1 tsp
• Korma masala 1 tsp
• Cumin powder (Zeera powder) 1 tsp
• Coriander powder (Dhania powder) 1 tsp
• Red chili powder (Lal mirch powder) 1/2 tsp
• Onion paste (Pyaz paste) 2 medium
• Tomato paste (Tamatar paste) 4 medium
• Water 1/2 cup • Yogurt (Dahi) 1/2 cup
• Black pepper powder (Kali mirch powder) 1/2 tsp
• Ghee 2 tbsp
• Dry fenugreek leaves (Qasuri methi) 1 tsp
• Garam masala powder 1/2 tsp
• Green chili (Hari mirch) 1
• Ginger julienne cut (Adrak) as required
• Water 1 cup
• Fresh coriander/cilantro chopped (Hara dhania) 1-2 tbsp
Directions:
In wok, heat oil.
Add cumin seeds, green cardamoms and fry on high flame for thirty seconds.
Add boneless mutton boti and fry for two minutes on high flame. Add ginger garlic paste, mix and fry for two-three minutes on medium flame.
Add turmeric powder, kashmiri chili powder, salt, korma masala, cumin powder, coriander powder, red chili powder, give it a good mix and fry for three minutes on medium flame.
Now add, onion paste, mix and cook for three minutes on high flame. Add tomato paste, mix and cook for three-four minutes on high flame.
Add water, mix. cover and cook for 45 minutes on low flame or until meat is tender.
Add yogurt, mix and cook for 5 minutes on high flame.
Add black pepper powder, mix and cook for one minute.
Now add ghee, mix and cook for three-four minutes on high flame or until oil separates. Add dry fenugreek leaves, garam masala powder, green chili, ginger, mix and cook for thirty seconds. Add water, mix, cover and cook for 8-10 minutes on low flame. Add fresh coriander/cilantro and mix. Serve hot.
