Mutton No Rafaat
|Mutton chunks||1 Kilogram|
|Kashmiri red chillies||8|
|Garlic pod||1 Large|
|Black peppercorns||1 Teaspoon|
|Cashew nuts||100 Gram|
|Seedless raisins||125 Gram|
1. Wash the mutton, apply salt and set aside. Grind the masala finely.
2. Place the onion, bay leaves and half a cup oil in a heavy bottomed vessel. Cook till the onions turn pink and soft and then add the ground masala and fry it till red. Add the mutton and lower the flame. Mix well and allow to cook for ten minutes. When the mutton has been well coated with the masala, toss in the chopped tomatoes. Allow to cook on the same low flame for seven minutes. Then add two cups water, sugar, cover well and allow to cook till the mutton is tender. You will need to add fresh water as mutton takes two to two and a half hours to tenderise.
3 Place the mutton and its thick gravy on a flat dish and top with the boiled eggs and fried potatoes and carrots.