Khatta Meat

Ingredients

• 750 grams mutton, cut into 2-inch pieces on the bone and boiled with turmeric powder and salt
• 1½ tablespoons dried mango powder (amchur)
• 1 walnut with shell
• 3-4 tablespoons mustard oil
• 4-5 green cardamoms
• 2 black cardamoms
• 1 inch cinnamon 
• 3 bay leaves
• 3 medium onions, chopped
• Salt to taste
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 medium tomatoes, chopped
• 2-3 green chillies, chopped
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala powder
• 2 cups mutton stock    
• 2-3 tablespoons chopped fresh coriander leaves
• ½ teaspoon dried fenugreek leaves (kasuri methi) powder
• Steamed rice for serving

Method

1. Roast walnut with shell on open flame till charred. Transfer into a bowl full of water and allow to cool.
2. Once cooled, put it into a grinder jar, add ½ cup water and grind to fine paste.
3. Heat mustard oil in a pan till it begins to smoke. Add green cardamoms, black cardamoms, cinnamon and bay leaves, mix and sauté till fragrant.
4. Add onions and salt, mix and sauté on medium heat till golden brown.
5. Add ginger paste and garlic paste, mix and sauté for 1 minute.
6. Add tomatoes, mix and cook on medium heat till soft and pulpy.
7. Add green chillies, red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.
8. Add 1 cup mutton stock and mix well. Add mutton and mix well.
9. Add ground walnut paste and mix. Add dried mango powder and mix. Add remaining stock, mix well, cover and cook on medium heat for 5-6 minutes.
10. Add coriander leaves and dried fenugreek leaves powder and mix well.
11. Transfer into a serving bowl and serve hot with steamed rice.