Marinate the mutton pieces with ginger, garlic, chilly, pattha ka phool, black peppercorn, refined oil, salt, garam masala powder, kachri powder and raw papaya in a bowl and keep aside for two to three hours.
Make a mixture of yoghurt and the remaining spices and mix them with mutton and keep aside for an hour.
Heat the tawa and apply ghee.
Place the marinated mutton over the heated tawa and cook both the sides well.
This recipe is provided by The Grand Mercure, Bengaluru.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.