Mutton Pudina Pasanda

Ingredients list for Mutton Pudina Pasanda

• 500 grams Boneless Mutton cut into 1 inch cubes
• 2 tablespoons Mint
• 2 tablespoons Ginger-garlic paste
• 1 tablespoon Raw papaya paste
• 1 teaspoon Black pepper powder
• to taste Salt
• For the chutney
• 1/2 teaspoon Caraway seeds (shahi jeera)
• 2 Green chillies
• 2 Large onions
• 20-25 Cashewnuts
• 1/2 teaspoons Black peppercorns
• 1 cup Fresh mint leaves
• 1/2 cup Fresh coriander leaves roughly chopped
• 1 tablespoon Chana dal powder roasted
• 2 two-inch Cinnamon sticks
• 2 Bay leaves
• 2-3 Cloves
• 4 Green cardamoms
• 1 tablespoon Butter
• a pinch Green cardamom powder
• 2 slit Green chillies
• 1/2 inch Ginger cut into thin strips
• 3 tablespoons Fresh cream
• to taste Salt
• For garnishing
• A fresh mint sprig
• 1 Green chilli slit

Method

1. Lightly pound mutton cubes with a steak hammer and place them in a bowl.
2. Add vinegar, ginger-garlic paste, raw papaya paste, black pepper powder and salt and mix well. Set aside to marinade for 25-30 minutes.
3. To make the chutney, heat 2 tbsps oil in a non-stick pan. Add caraway seeds and sauté till fragrant. Add green chillies and mix. Slice onions, add to the pan and sauté for 4-5 minutes. Add cashewnuts and sauté for a minute.
4. Add black peppercorns, mint leaves and coriander leaves and mix. Transfer the mixture into a mixer jar. Add approximately ½ cup water gradually and grind. Add roasted chana dal powder and ½ cup water and grind into a fine chutney.
5. Transfer the chutney into a bowl and keep aside.
6. Heat the remaining oil in another non-stick pan, add cinnamon, bay leaves, cloves and green cardamoms and sauté till fragrant. Add marinated mutton cubes and sauté for 4-5 minutes.
7. Add 1½ cups water and mix. Cover and cook for 20-25 minutes, stirring in between, or till the mutton is completely cooked.
8. Add the ready chutney and mix well.
9. Add butter, green cardamom powder, green chillies, ginger strips and fresh cream and sauté for half a minute. Add salt and mix well.
10. Transfer the mutton onto a serving plate. Garnish with a mint sprig and green chilli and serve hot.

Nutrition Info