Ingredients: 1 kilo mutton with bones 7 ripe Alphonso mangoes,peeled and keep mango whole. 1 tbsp ginger garlic paste 1 tbsp green chile garlic paste 1 tbsp Kashmiri chile powder 1 tbsp sambhar masala 1 tsp curry powder 1 tsp turmeric powder 1 tsp sugar 2 inch cinnamon
5 cardamom Salt as per taste.
For gravy: Half cup brown caramelized onion, barista. Half kilo small onions/pearl onions, peeled kept whole.
In broad pan,patiyo heat 7 tbsp oil,add whole spices,stir,add both paste n add mutton along with pearl onions. Stir nicely,till mutton is roasted then add all dry masala, brown onions,slow fire and add warm required water and let it simmer for 15-20 minutes.
Then shift to pressure cooker and keep all peeled mangoes on top.Cook mutton as per your timing,approximately 15 minutes more in cooker. Let it cool .
First remove mangoes,simmering gravy on fire if not thick.Assemble n serve hot with chappati.
Rita Jamshed Kapadia
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