Ingredients

• 500 g - mutton/lamb (cubed, pricked)
• 2 tbsp - oil
• 1 cup - onions (finely chopped)
• 8 - green chillies
• 8 - whole red chillies
• 1 tbsp - garlic cloves (chopped)
• 1 tbsp - ginger (chopped)
• 4 - black cardamom seeds
• 2 - green cardamom seeds
• 4 - cloves
• 6 - peppercorns
• 1 tsp - cinnamon powder
• 2 tbsp - coriander leaves (chopped)
• 1 tsp - cumin seeds
• 2 tsp - coriander powder
• salt to taste
• 1 cup - tomato puree
• coriander leaves for garnishing

How to Make Plain Rahra Meat

• Mix the oil and onions, cook uncovered at HIGH for 20 mins or until golden brown, stirring twice.
• Mix the remaining ingredients, except tomato puree and coriander, and grind together.
• Mix the masala with the meat, and marinate for 6-7 hours or overnight.
• Cook uncovered at HIGH for 5 mins, stirring once.
• Add the tomato puree, and cover and cook at 30% for 25-30 mins or until tender, stirring thrice.
• Garnish with coriander and serve hot.