Ingredients:
850 gm large onions,
chopped
450 gm tomatoes
1-1/2 cups yoghurt
2 cups coriander leaves
3 green chillies
1 kg mixture of nallis,
botis mutton chops
4 cinnamon leaves (tej patta)
2 large black cardamoms
6 green cardamoms
1 blade of mace (javitri)
3-inch cinnamon stick
12 peppercorns
6 cloves
2/3 cup oil
6 tsps chopped fresh ginger
6 tsps chopped garlic
4-1/2 tsps coriander powder
2 tsps cumin powder
1/2 tsp turmeric powder
2 tsps red chilli powder
1 tsp caraway seeds (kala jeera)
1 tsp green cardamom powder
salt

Procedure:
Puree the onions in a blender and place in a bowl. In the same blender puree the tomato and transfer to another bowl. Again in the blender, puree the yoghurt, coriander leaves and green chillies. Marinate the lamb in this mixture for at least one hour. Heat half the oil in a cooking pot, then add the onion puree and cook over a moderate heat for ten minutes so that some of the moisture evaporates. Stir from time to time. Meanwhile, put the remaining oil with cinnamon leaves, cardamoms, mace, cinnamon, peppercorn and cloves in a frying pan over a low heat. After two minutes add the ginger and garlic, followed two minutes later by the coriander, cumin, turmeric and red chilli powders together with 3 tbsps water. Stir well to blend with the oil. Saute for two minutes, then pour into the onion mixture. Add the pureed tomato and saute for about five minutes. Leave to cool, then add the meat and yoghurt marinade and marinate further for an hour. Add 1-1/2 tsps salt and mix well. Cook over a low heat until the meat is tender. Before serving, pound the caraway seeds and sprinkle them over with the cardamom powder for a wonderful aroma.

Since there is no opportunity to use stock in this recipe, it is advisable to use at least some meat on the home. It is not essential that it should include lamb chops. You can select some other pieces. But if using only stewing mutton (botis) then put in at least 2 medium-sized pieces of bone during cooking, and remove before serving.

Mutton Pepper Fry

Ingredients
1/3 cup oil
2 cinnamon leaves (tej patta)
1 black cardamom
2-inch cinnamon stick
10 peppercorns
4 cloves
300 gm onions, very finely chopped
25 gm fresh ginger, pureed
20 gm garlic, finely chopped
4 green chllies, chopped
1 kg mutton on or off the bone
(250 gm bones if the meat is off the bone)salt
1/2 tsp turmeric powder
1-1/2 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala powder
250 gm tomatoes, pureed
1/3 cup whole milk yoghurt
1 tsp chopped coriander leaves, to garnish

Procedure:
Heat the oil in a cooking pot with the cinnamon leaves, cardamom and cinnamon stick. When the leaves begin to fry, add the peppercorns and cloves, and after a minute put in the onions and saute until lightly coloured, for about 7-10 minutes. Add the ginger, garlic, green chillies, lamb and bones and 1 tsp salt and stir-fry over a low heat for 15 minutes. During this time stir every few seconds, scraping the spices off the bottom of the pot.

Add 2 tbsps water whenever it gets too dry. Then add the turmeric, coriander, red chilli and garam masala powders and stir continuously for five minutes, adding 2 tbsps water. Add the pureed tomatoes and cook for five minutes, stirring frequently. Add four cups water and simmer for 15 minutes. Whisk the yoghurt and add to the pot. Cook over gentle heat until the mutton is tender. Sprinkle with chopped coriander leaves.