Mutton In Cardamoms
|Mutton||250 Gram, cut in pieces|
|Coriander powder||1 Teaspoon|
|Ghee||1 1⁄2 Tablespoon|
|Pepper powder||1⁄4 Teaspoon|
|Coriander leaves||1 Bunch (100 gm), chopped|
|Ginger||1⁄2 , chopped|
Grind the cardamoms with their pods.
Heat the ghee on a moderate fire and gently brown the ground cardamom.
Put in the meat and keep stirring briskly; when it begins to stick to the pan, add ginger, salt, coriander and pepper powders.
Stir briskly for two or three minutes, then pour in six cups of water.
Cover tightly, put a weight on the lid, and cook for half an hour.
Test the meat; if it needs more cooking, add enough water to cook it till tender and provide one and a half cups of gravy.
Mix a little water with the flour to make thick paste.
Pour this into the pan and cook for a few minutes longer, adding the coriander leaves last.