Marathwada Style Mutton

Ingredients

• 750 grams mutton, cut into 2 inch pieces on the bone, boiled with salt, turmeric powder and whole spices
• 10-15 garlic cloves, charred
• 7-8 cloves
• ½ inch cinnamon 
• ½ cup charred dried coconut slices
• 5-6 black peppercorns
• 2 medium onions, quartered and charred
• Curry
• 3-4 tablespoons oil
• ½ inch cinnamon 
• 2 bay leaves
• 2 large onions, finely chopped
• Salt to taste
• 1½ tablespoons ginger-garlic paste 
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 2 tablespoons yesur masala
• 3-4 tablespoons chopped fresh coriander leaves + for garnish
• To serve
• Bhakris as required
• Mukha pyaz as required
• Lemon wedges as required

Method

1. Put garlic cloves in a mixer jar, add cloves, cinnamon, dried coconut, black peppercorns, onions and ½ cup water and grind to a fine paste. 
2. To make the curry, heat oil in a deep pan, add cinnamon, bay leaves, onions and salt, mix and saute till golden brown. 
3. Add ginger-garlic paste, mix and saute for 1-2 minutes. Add the ground paste, mix well and saute till the oil separates. 
4. Add cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder, mix well and saute for 1-2 minutes.
5. Add boiled mutton, mix and sauté for 1-2 minutes. Add 3 cups of the boiled mutton stock, mix well and cook till the mixture comes to a boil. Cover and cook for 6-8 minutes.
6. Add yesur masala, mix and cook for 3-4 minutes or till the mixture thickens slightly. Add coriander leaves and mix well and cook for 1-2 minutes.
7. Transfer into a serving bowl, garnish with coriander leaves and serve hot with bhakris, onion and lemon wedges.