Amritsari tawa gosht

Prep time: 10 mins Cooking time: 1 hour 15 mins Ingredients 4 tbsp mustard oil whole spices (a mix of few peppercorns, cloves, cumin seeds, 2.5cm cinnamon stick, a bay leaf and black and green cardamoms) finely chopped garlic onions, chopped mutton, cut into cubes and washed ginger-garlic paste turmeric powder Kashmiri chilli powder fresh tomato purée water green chillies, sliced lengthways julienned ginger kasoori methi powder (dried fenugreek leaves) garam masala powder onions, cut into rings tomatoes, cut into wedges coriander leaves, coarsely chopped coriander seeds, crushed 4 tsp 200g 1kg 80g 1 tsp 20g 100g 2 cups 2-3 10g pinch 1 tsp 100g 40g handful 1 tsp

(serves 4-6) Method 1. Heat oil in large heavy-bottomed pan until it smokes. Add whole spices, sauté for a few seconds then add garlic and chopped onion. Sauté until onion is golden brown. Add mutton and ginger-garlic paste and cook until mutton turns pale in colour. Add turmeric and chilli powders and sauté until they coat mutton, then add tomato purée. Cook until all liquid evaporates, about 30 minutes. Add water, stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until mutton is tender. Remove lid and cook over high heat until gravy thickens. Add remaining ingredients, except coriander leaves and seeds and cook for about 2 minutes. Garnish with coriander leaves and seeds and serve hot with chappatis or parathas.

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