Gosht Rogan-E-Nishat

Servings: 4

~Ingredients

500 grams mutton leg cut into cubes
500 grams mutton chop
300 grams onions peeled and sliced
500 grams fresh tomato puree
10 grams ginger paste
10 grams garlic paste
2 green cardamoms or elaichi
5 cloves
2 pieces bay leaves and mace
3 pieces black cardamom
1 grams mace (in addition to the earlier quantity)
10 grams cumin powder
20 grams coriander or dhania powder
12 grams red chilly powder
3 grams turmeric powder
5 grams garam masala powder
150 ml vegetable oil
2 tbsp yoghurt
Salt to taste

~Method

Heat the oil in heavy and deep pot. Add the onions and fry until golden brown. Season with cardamom, cloves, bay leaves. Stir well for a few minutes. Add ginger and garlic paste and stir a few more minutes. Add mutton cubes and the mutton chops.

Add some water and the remaining spices. Bring to a boil. Simmer on low heat. When the oil starts separating from the masala add yoghurt. Stir-fry on low heat. Once again when the oil separates from the masala, add some water if too dry.

Simmer on slow heat until the meat is tender and the masala shows the right consistency.

Serve in a pre-heated bowl. Garnish with shredded fresh coriander leaves and ginger julienne.

Gosht Rogan-E-Nishat goes well with Indian breads or steamed Basmati rice. Recipe: Chef Frank Müller, The Leela, Mumbai