450 gms boneless mutton, cut into thin pieces
2 tablespoons raw papaya paste
Salt to taste
1/2 tsp green cardamom powder
1/2 tsp fennel seed powder
1/2 tsp mace powder
1 tsp red chilli powder
1 tsp cumin powder
1/4 tsp crushed black peppercorn
1/4 tsp clove powder
1/2 tsp garam masala powder
1 tablespoon ginger-garlic paste
1/2 tsp carefully chopped green chillies
1/2 cup hung yogurt
2 tbsps fresh cream
2 tbsps cashewnut paste
1 tbsp roasted chana dal powder
2-3 tbsps browned onion paste
A pinch saffron
1 tsp screw pine essence
1 tsp increased water
2 tablespoons chopped fresh coriander leaves
1/4 cup ghee
1. Mix together mutton, papaya paste, salt, green cardamom powder, fennel seed powder, mace powder, chilli powder, cumin powder, crushed black peppercorns, clove powder, garam masala powder, ginger-garlic paste, green chillies, hung yogurt, fresh cream, cashewnut paste, roasted chana dal powder, browned onion paste, saffron, screw pine essence, water and sliced coriander in a bowl.
2. Reserve for 1-2 hours.
3. Heat ghee in a non-stick pan, include the marinaded mutton and cook till well done.
4. Garnish with coriander and serve warm with paratha.
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