1kg lamb boneless cubes
300g onion, sliced
400g tomato, sliced
150g ginger & garlic paste
7g black pepper corn
8g cinnamon, whole
10g red chilli, whole
2g cloves, whole
20g black cardamom, whole
1. In a saucepan, add all together (mutton, sliced onions, sliced tomatoes, ginger garlic paste, black pepper, cinnamon, red chilli, cloves, cardamom and salt).
2. Stir well, cover and cook in slow heat for 30-35 minutes till the mutton is tender.
3. Add ghee and stir well, cook for another 10-15 minutes until the gravy has a thick consistency. Check seasonings and remove.
4. Transfer to a clean pan, cover and store in chiller.
INFO: This recipe was provided courtesy of Asha’s restaurant in WAFI, Dubai