• YIELD: 1 bowl (2 Servings)
• PREP: 15 mins
• COOK: 30 mins
• READY IN: 45 mins

INGREDIENTS

• 300 gm Mutton(Lamb meat)
• 4 Tbsp Ginger garlic paste
• 4 Tbsp Ginger garlic paste
• 3 cloves Small Cardamom( Chhoti Elaichi)
• 3 cloves Laung (Clove)
• 2 Javitri
• 1 stick Dal Chini(Cinnamon)
• 1 Bay leaf(Tez patta)
• 600 ml Oil
• 600 ml water
• 150 gm Onion chopped
• 100 ml Tomato puree
• 40 gm Capsicum(Shimla mirch)
• 2 gm Degi mirch
• Salt to taste

• 300 gm Mutton(Lamb meat)
• 4 Tbsp Ginger garlic paste
• 4 Tbsp Ginger garlic paste
• 3 cloves Small Cardamom( Chhoti Elaichi)
• 3 cloves Laung (Clove)
• 2 Javitri
• 1 stick Dal Chini(Cinnamon)
• 1 Bay leaf(Tez patta)
• 600 ml Oil
• 600 ml water
• 150 gm Onion chopped
• 100 ml Tomato puree
• 40 gm Capsicum(Shimla mirch)
• 2 gm Degi mirch
• Salt to taste

• 300 gm Mutton(Lamb meat)
• 4 Tbsp Ginger garlic paste
• 4 Tbsp Ginger garlic paste
• 3 cloves Small Cardamom( Chhoti Elaichi)
• 3 cloves Laung (Clove)
• 2 Javitri
• 1 stick Dal Chini(Cinnamon)
• 1 Bay leaf(Tez patta)
• 600 ml Oil
• 600 ml water
• 150 gm Onion chopped
• 100 ml Tomato puree
• 40 gm Capsicum(Shimla mirch)
• 2 gm Degi mirch
• Salt to taste
• 4 gm White pepper
• 2 gm Kasturi methi
• 3 gm Green chilly chopped
• 25 gm Butter
• 100 gm Cream

INSTRUCTIONS

1. Place a heavy based wok on fire. Add oil and heat.
2. Add all the whole spices and stir for 2-3 minutes
3. Stir in ginger –garlic paste and sauté for 2—3 minutes..Add Onion , stiring continuously . Add lamb and spices cook for few minutes .
4. Add in the tomato puree and green chilies and stir till oil leaves side.
5. Now add water and cover with a lid and cook foe 20-30 minutes , checking occasionally , till meat is tender and semi dry.
6. Add slices capsicum and sauté for 2- 3 minutes on high flame.Add butter and sauté till butter melts . Now stir in cream and remove from fire .
7. Serve hot garnished with sliced green chilies.

• CUISINE: Indian
• COURSE: Main Course
• SKILL LEVEL: Moderate