Banarasi Mutton Curry by Meeta

INGREDIENTS

Mutton : 1/2 kg Papaya (grated): 3 tbsp Dahi : 1/2 cup Onion (sliced): 1 cup Garlic Ginger (paste): 2 tbsp Cumin seed: 1 tsp Coriander seed: 1 tsp Black peppercorn: 1 tsp Cinnamon (1 inch stick): 2-3 Green cardamom: 4-5 Black cardamom: 2 Cloves: 3-4 Dry red chili: 5-6 Bay leaves: 2 Red chili powder: 2 tsp Haldi powder: 1 tsp Salt to taste Sugar: 1 tsp Mustard oil

COOKING Clean and wash the mutton pieces. Squeeze out the juice from grated papaya and marinate the mutton with that juice, for 1 hour. After that marinate the mutton pieces with dahi, half of the ginger and garlic paste and 1 tbsp of mustard oil for 2 hrs. Roast cumin seeds, coriander seeds and black peppercorn on a pan. Let the spices cool down, then ground to powder. Roast cinnamon, green cardamom, black cardamom and cloves separately. Let them cool down and ground to powder. In a wok heat mustard oil add dry red chillies and bay leaves; add thinly sliced onions and sugar. Cook the onions over medium heat till nicely brown. Add the marinated mutton and cook. Add the rest of the ginger and garlic paste and salt. Cook for 15-20 minutes. Add haldi powder, red chilli powder, and the cumin-coriander-peppercorn powder. Mix well. After couple of minutes add the cinnamon-cardamom-clove powder, mix well. Add hot water and pressure cook. If you have time, you can slow cook it. It will take almost 3 hrs.