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.
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.