Servings: 5
Cook Time: 45 mins

Ingredients

• 1 kg mutton
• 4-5 green thai chile (hari mirch), slit lengthwise
• 10 sweet neem leaves (kari patta)
• Handful coriander leaves (dhania ki patti)
• 200g yogurt
• 3 large onions, ground to a fine paste
• 2 tbsp ginger garlic paste
• 3 small tomatoes, peeled and puréed
• 1 bay leaf (tez patta)
• ½ inch cinnamon stick
• 2 green cardamon pods (elaichi)
• 4 cloves (laung)
• 2 tsp turmeric (haldi) powder
• 1 tsp red chile powder
• 2 tsp Kashmiri chile powder
• 1 tsp oil
• 1 tbsp desi ghee
• Salt, to taste

Ground Masala

Roast and grind finely

• 2 tsp coriander seeds (dhania)
• 1½ tbsp fennel seeds (saunf)
• 1 tsp cumin seeds (zeera)
• ½ tsp black peppercorns (kali mirch)

Directions

Add oil and desi ghee to pressure cooker. When hot, add bay leaves, cinnamon stick, green cardamon and cloves. Allow it to crackle.

Add mutton and salt and fry till water evaporates. Add onion paste and ginger garlic paste. Cook for 10 minutes. Add haldi, red chile powder, kashmiri chile powder and yogurt. Cook for about 5 minutes.

Add tomato puree and green chiles close the lid. Pressure cook for 20-25 min. Check the mutton if tender. Add grounded masala, sweet neem and a handful of fresh green coriander leaves.