Add some water and make a paste. Take cloves, coriander seeds, cardamom seeds, turmeric powder and khas khas seeds.Grind them to a powder and keep them aside. Mix mutton pieces, salt and the paste in a large bowl. Keep them aside for 40 mins.
Take a pot, add sufficient amount of water and cook on medium heat till the meat becomes tender.
Heat oil in a skillet and add chopped red chilli, bay leaves and the meat.
Do not add any remaining liquid from the marinade now. Fry on high heat for 7 mins and add the powdered spices. Fry for 2 mins. On low heat and add the remaining liquid from the marinade dish.
Cook on low heat till the sauce thickens. Delectable Mughlai Mutton Curry is ready.
Serve hot with white rice.
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.