Ingredient                                                                                    Quantity

Mutton on Bone, cut into 1 ½ inch cubes                                     750 Grams

Ginger-garlic paste                                                                        2 Tablespoons

Malt vinegar                                                                                   1 Tablespoon

Salt                                                                                                 to taste

Yellow mustard seeds                                                                    ¼ teaspoon

Fenugreek seeds                                                                            ¼ teaspoon

Cumin seeds                                                                                   1 ½ teaspoons

Mustard oil                                                                                       ½ Cup

Asafetida                                                                                        ½ teaspoon

Bay leaves                                                                                      2

Kalonji (onion seeds)                                                                     ½ teaspoon

Onions, peeled and sliced                                                              4 medium

Green chilies, stemmed and slit                                                     6-8

Red chili powder                                                                            1 Tablespoon

Coriander powder                                                                          2 Tablespoons

Ground turmeric                                                                            ½ teaspoon

Saunf (Aniseed)                                                                              ½ teaspoon

Rock salt                                                                                         ¼ teaspoon

Plain yogurt                                                                                    1 Cup

Green cardamom powder                                                              1 teaspoon

Garam Masala powder                                                                  1 teaspoon

Method:

1. Wash the mutton pieces thoroughly under running water and drain well in a colander. Place them in a deep bowl. Add ginger-garlic paste, malt vinegar, yogurt, red chilli powder, coriander powder, turmeric powder and salt, rub the spices well into the mutton pieces, cover the bowl with cling film and keep it in a refrigerator for about two hours to marinate.
2. Place a small nonstick frying pan on medium heat. Add mustard seeds, fenugreek seeds, saunf (aniseed) and one teaspoon cumin seeds and dry roast for thirty seconds. Set aside to cool. When cooled transfer into a spice grinder and grind into a fine powder. Set aside in a small bowl.
3. Place a deep non stick pan on medium heat and pour in the mustard oil. When the mustard oil smokes, add asafetida, bay leaves, half teaspoon cumin seeds and kalonji (onion seeds) and saute for thirty seconds.
4. Add the onions and cook for three to four minutes or till the onions are translucent.
5. Add the marinated mutton and chilies and stir. Cover and cook for thirty minutes or till the mutton is three fourth done, this should take about thirty to forty minutes. Add the rock salt and the roasted spice powder and stir well. Cook for ten minutes.
6. Add the yogurt and cook till the mutton is completely done. Add the garam masala powder and stir.
7. Serve hot with parantha.