Makki Ka Soweta

Ingredients list for Makki Ka Soweta

• 1/2 kilogram Miutton
• 1 cup Corn Kernels
• 1 cup Yogurt
• 1 1/4 teaspoons Red chilli powder
• 1 tablespoon Coriander powder
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 3 medium Onions, chopped
• 25-30 cloves Garlic, chopped
• 10 Green chillies, chopped
• 8 tablespoons Oil
• 1 1/2 inch pieces Ginger, cut into thin strips
• 5 Green cardamoms
• 2 Black cardamoms
• 1 teaspoon Fennel seeds (saunf)
• 6 Cloves
• 1 1/4 teaspoons Cumin seeds
• 2 inch sticks Cinnamon
• 1 Bay leaf
• 1/2 cup Fresh coriander leaves, chopped

Method

1. Clean, wash and cut the mutton into one inch pieces. Hang yogurt in a muslin cloth to drain away the whey and then whisk it with red chilli powder, coriander powder, turmeric powder and salt.
2. Marinate the mutton pieces in this for one hour. Grind together onions, garlic and green chillies into a fine paste. Boil the corn kernels. Crush them a little. Heat oil in a thick bottomed vessel, add green cardamoms, black cardamoms, fennel seeds, cloves, cumin seeds, cinnamon and bay leaf and sauté for some time.
3. Add the paste and sauté for a while. Add the marinated mutton pieces along with the marinade and continue to saute till it becomes dry and gets nice golden color.
4. Add around four cups of water and bring to a boil. Lower the heat, cover and simmer till the meat is nearly done.
5. Add the crushed corn and continue to cook, stirring continuously till the meat is tender. Garnish with coriander leaves and ginger strips and serve hot.