Ingredients:
800 gm mutton leg
20 gm ginger-garlic paste
75 ml lemon juice
Salt to taste
20 gm desi ghee
120 gm yoghurt
40 gm brown onion paste
30 gm cashewnut paste
25 gm ginger-garlic paste
15 gm red chilly powder
30 ml refined oil
2 gm clove powder
60 gm onion rings
2 lemons
Tandoori chaat masala to sprinkle

Procedure:
Clean mutton leg and cut into thin pieces. Make a mixture of ginger-garlic paste, lemon juice and salt and rub this on mutton pieces. Whisk yoghurt in a large bowl. Add the remaining ingredients and mix well. Leave the tikka in this marinate for 4-5 hours and refrigerate.

Skewer the mutton tikka and roast in a moderately hot tandoor until almost cooked, 10 minutes. Remove and hang the skewers for 2-3 minutes to allow the excess moisture to drip off. Baste with desi ghee and roast again for 2-3 minutes. Arrange on a serving platter garnish with onion rings and lemon wedges.

Ingredients:
1 kg mutton curry cut
120 ml oil
30 gm red chilli powder
20 gm coriander powder
200 gm onion, sliced
300 gm fresh tomato paste
60 gm ginger-garlic paste
5 gm black cardamom
4 gm green cardamom
3 gm cinnamon
2 gm clove
Bay leaf
1 litre water
10 gm corriander, chopped
10 gm ginger julienes
4 whole red chillies

Procedure:
Heat oil add onion slice and saute until golden brown. Make a mixture of ginger garlic paste, red chilli, corriander powder and add to the handi stir. Add mutton, stir on high heat for 15 minutes. Add cardamom, cinnamon, clove and bay leaf. Add tomato puree and bhuno for 7-8 minutes. Add water and cook until meat is tender. Finish with chopped corriander.

Ingredients:
Mutton or Chicken
1 kg boneless mutton pieces from leg (you can make with bones also)
500 gm mustard oil
60 gm shredded ginger
200 gm whole garlic flake
125 gm dana mathi (soak in hot water for 30 minutes and drain out water by spreading on a cloth
50 gm kalongi
Salt to taste
3 1/2 tbsps red chillie powder
1 1/2 tbsps haldi powder
1 level tsp garam masala powder
2 gm hing for baghar
1 cup white vinegar (you may put dry amchoor powder instead of vinager alongwith other masala)

Procedure:
Wash and clean the mutton and boil in a pressure cooker or dakchi till tender and soft. Remove from water and squeeze out water completely, then spread the mutton pieces on a dry cloth or paper to observe remaining water.

Heat the oil in a kadai and when the smoke starts coming reduce the heat and take hing baghar and add the mutton. Now keep frying the mutton on low heat so that all the water contents burn out completely and then mutton is nicely fried.

Now put off the burner and let the mutton get cool a little bit, then add the red chillies along with rest of the masalas and mix them well in to the mutton (if you add red chillie powder in to the hot oil they will smell burnt).

Put on the burner and start cooking the achar on low heat for five minutes and remove, when cools down completely add the vinager and mix well.

To preserve this pickle keep the mutton pieces diped in the oil. If you feel that oil is less you can heat some more oil take hing baghar and add to the achar.

Ingredients:
1 kg mutton pieces
1 cup ghee
1 cup yoghurt
4 large red chillies made into paste
Shredded ginger
12 almonds, blanched and ground
25 gm khus-khus (poppy seeds)
25 gm ground coconut
1/4 litre milk
1 tsp rose water
1 tsp lemon juice
A pinch of cardamom seed powder

Procedure:
Boil the meat in salt water for five minutes, drain and wash in fresh water. Heat ghee and add meat along with yoghurt, salt, ground chillies, ginger and just enough water to make the meat tender. Add almonds, khus-khus, coconut, milk and stir. Put on dum. When the gravy thickens and the oil separates from the masala, add rose water, lemon juice and cardamom powder. Garnish with whole red chillies.