Method

1. Cut meat and wash it. Marinate with salt, chilli powder, turmeric, ginger garlic paste, mint leaves and 1 tsp oil.
2. Mix all these well and keep aside for 15 minutes. Boil tomatoes in 2 cups water for five minutes.
3. Remove the skin, mash it with hand and strain it through a fine strainer to extract pulp. Keep aside.
4. Heat oil and clarified butter in equal quantities in a pressure pan. Add Shahi jeera, chopped onions and fry till the onions turn golden brown.
5. Now add the marinated mutton and mix well. Keep stirring for 7-10 minutes. Then add 1 1/2 glasses of water. Mix well and pressure cook it.
6. When cooked remove the lid and add tomato puree and peanut powder while on flame and stir it.
7. After five minutes add garam masala and cook for five more minutes. Finally add 1 tbsp fresh cream before removing from flame. Goes well with rice and chapattis and bread.

Modification

Choose lean meat like beef muscle or lean goat meat.

Reduce the amount of oil used for preparation.

1. 1 kilo mutton (Lean meat)
2. 2 tbsp oil
3. 2 tbsp clarified butter
4. 4-5 medium sized onions (finely chopped)
5. 1/2 kilo red and soft tomatoes
6. 1 tsp Shahi jeera
7. 4-5 bay leaves
8. 1 tsp salt
9. 1tsp red chilli powder
10. 2 green chillies
11. 1 tbsp ginger garlic paste
12. 1 bunch coriander leaves
13. 1 bunch mint leaves
14. 1 tbsp peanut powder
15. 1 tsp coriander powder
16. 1 tsp garam masala
17. 1/2 tsp turmeric