Ingredients:
- Mutton– 250 Gms, cut into small bite-sized pieces
- For marinade #1
- Ginger Garlic Paste – 1 tsp
- Raw Papaya – 1/2 tblsp, chopped
- Mustard Oil – 2 tblsp
- Cumin Powder – 1/4 tsp
- Nutmeg Powder – a small pinch
- Cardamom Powder – a small pinch
- Turmeric Powder – a pinch
- Cinnamon Powder – 1/8 tsp
- Cardamom Powder – 1/4 tsp
- Salt – 1/4 tsp
- Black Pepper Powder – 1/2 tsp
- Asafoetida Powder – a small pinch
- For marinade #2:
- Hung Curd – 1 cup
- Paneer– 1/4 cup, crumbled
- Malt Vinegar – 1 tbslp
- Besan Flour – 2 tblsp
- Mustard Oil – 2 tblsp
- Kashmiri Red Chilli Powder – 3/4 tsp
- Cinnamon Powder – 1/8 tsp
- Cardamom Powder – 1/4 tsp
- Turmeric Powder – 1/8 tsp
- Red Food Colour – 1/8 tsp
- Black Salt – a pinch
- Garam Masala Powder – 1/8 tsp
- Fenugreek Leaves – 1/2 tblsp
- Dry Pomegranate Seeds – 1/2 tsp, crushed
- Chaat Masala – 1/4 tsp
Method:
Heat oil in a pan and roast the besan for 3 minutes on low flame. Remove and keep aside. Prick the mutton pieces with a fork. Combine and mix the marinade #1 ingredients in a bowl. Add the mutton pieces and mix well. Keep aside for 8 hours. Meanwhile, mix the paneer and yogurt thoroughly till smooth. Add all the marinade #2 ingredients and combine till smooth.Now add the marinated mutton pieces and mix well. Keep aside to marinate for another 8 hours. Place the marinated mutton pieces on a greased baking tray lined with foil. Serve hot.
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