Ingredients

• 1 kg leg of mutton
• 100g ghee
• 1.75 tsp - cumin seeds
• A generous pinch of asafoetida
• 100g boiled onion paste
• 3 tbsp - garlic paste
• 400g yoghurt (1 day old)
• 50g gram flour
• 1 tsp - red chilli powder
• 1/2 tsp turmeric
• Salt to taste
• 8 green chillies
• 1/3 cup - coriander leaves

How to Make Mutton in yoghurt gravy

• Clean, debone and cut the mutton into 1-inch piece.
• Broil half the cumin seeds on a pan, cool, put in a grinder and make a powder.
• Whisk yoghurt in a bowl, add gram flour, red chillies, turmeric, and salt and mix well.
• Add water (approx. 3.5 cups) and whisk again.
• Remove stems, wash, slit, deseed and finely chop green chillies.
• Clean, wash and chop coriander.
• Heat ghee in a kadhai, add cumin seeds and asafoetida, saute over medium heat until the seeds begin to crackle.
• Add the mutton chunks and salt, fry until evenly light brown, add the boiled onion and garlic pastes, fry for 3-4 mins.
• Then add water (approx. 2.5 cups), bring to a boil, cover and simmer, stirring occasionally, until meat is almost tender.
• Now add the yoghurt mixture, bring to a boil, reduce to medium heat and cook, stirring constantly, until the gravy starts getting thick (approx. 8-10 mins.)
• Add cumin powder and green chillies, stir and cook for 2-3 mins.
• Adjust the seasoning.
• Remove to a bowl, garnish with coriander leaves and serve with boiled rice.