Ingredients
Vermicelli 1 packet
Mutton 1 kg
Ghee 5 tsp
Cardamon 3-4
Clove 3-4
Cumin 1 tsp
Onions (finely chopped) 4
Ginger Garlic Paste 15 g
Turmeric 1/2 tsp
Salt to taste
Red Chilli Powder 1 tsp
Coriander Powder 1 tsp
Yogurt (spur) 1/2 cup
Saffron few strands
Whole Garam Masala (ground) 1 tsp
Silver Lead or Dry Fruits to garnish
Preparation
Marinate pasanda in raw papaya paste with salt and let it sit for an hour. Mix gram, red chilli powder, coriander powder and yogurt and keep aside. In a pan, add ghee and golden-fry sliced onion; add kachari and mix well. Add meat and let it half cook for about 45 minutes, then add chopped onion, ginger garlic paste and mix well. Mix mint and coriander leaves and gradually add yogurt. Cover and simmer on low heat. Add garam masala. Cook for another hour and serve.
(Courtesy: Chef Sugandha Saxena, SuChef, New Delhi)