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1 kg - boneless mutton, cleaned, washed and cut into bite-size pieces
1/2 cup - oil
3 - onions, chopped
1 inch piece - cinnamon
6 - green chillies, slit lengthwise
1/2 cup - dates, chopped
1/2 cup - dried prunes, pitted
1/2 cup - apricots, seeds removed and chopped
1/4 cup - raisins
1.5 tbsp - brown sugar
1 tsp - grated rind of lime
2 tsp - red chilli powder
Salt to taste
2 tbsp - chopped fresh coriander
How to Make Badshahi mutton
Cook the dates in a little water, until they are soft. Puree the dates and keep aside.
In a non-stick wok, heat the oil and fry the meat cubes until well browned. Remove meat from the wok, set aside.
Add remaining oil to wok and cook the onions for 5-7 mins.
Add red chilli powder, 1 cup water, cinnamon, lemon rind, salt to taste and the fried meat.
Reduce heat and simmer for 15 mins.
Add another cup of water, cover and cook for another 20 mins.
Add the prunes, date puree, raisins, apricots and brown sugar. Mix well and add more water if required.
Cover and cook on low heat until the meat is cooked.
Add the slit green chillies and coriander.
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