Ingredients

• 2 kgs meat (Wash and keep in a strainer)
• 2 big kadchi dollops of desi ghee
• 2 bay leaves
• 3 small and 1 big cardamoms
• 3 cloves
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 2 sticks cinnamon
• 1/2 kg onion (finely chopped)
• 2 big tomatoes (made into puree)
• a bunch of garlic
• 2 tbsp finely chopped ginger
• 11 green chillies (chopped)
• 11 black peppercorns
• 2 tsp turmeric powder
• 2 tsp red chilli powder
• salt as per taste
• finely chopped coriander leaves (for garnishing)

How to Make Tariwala Mutton

• Heat the ghee in a big heavy bottomed deep kadai
• Add jeera, tej patta, laung, saunf and elaichis
• Let it splutter
• Now add the chopped onions and saute till they become golden brown
• Add the mutton pieces
• When the mutton leaves its oil, add garlic, ginger and green chilli paste
• Roast it for a while and add turmeric powder, red chilli powder and salt
• Roast for another half an hour
• Now add the pureed tomatoes and cook again on low fire for an hour
• Add 3 glasses of water and keep it on a low flame for half an hour
• When the gravy turns golden brown and reddish, add freshly chopped coriander and it is ready to be served