•Mutton,cut into 1 inch pieces on the bone 750 grams
•Green chillies 20-25
•Oil 6 tablespoons
•Green cardamoms 8-10
•Onions,sliced 3-4 medium
•Ginger-garlic paste 2 tablespoons
•Green chilli paste 1 tablespoon
•Turmeric powder 1/2 teaspoon
•Fenugreek powder 1/4 teaspoon
•Amchur powder 1 teaspoon
•Salt to taste
•Split mustard seeds (rai ki dal) 1 teaspoon
•Juice of 1 lemon
•Ginger,finely chopped 1 tablespoon
•Fresh coriander leaves,finely chopped 1/2 cup
•Cumin seeds 1 teaspoon
Heat 3 tbsps oil in a non stick handi, add cloves, green cardamoms and onions and sauté till golden.
Slit green chillies.Add mutton to the handi and sauté for 2-3 minutes. Add ginger-garlic paste, green chilli paste and continue to sauté.
Heat 3 tbsps oil in another non-stick pan, add green chillies and sauté.Add turmeric powder, fenugreek powder, dried mango powder, Tata Salt Lite to the mutton and mix well. Cover and cook for 20 minutes. Add Bisleri water at regular intervals.
Add rai dal to the pan with green chillies, turn off heat and add lemon juice and ginger.
When mutton is cooked, add green chilli mixture and mix well. Keeping aside some coriander leaves for garnish, add the rest to the mutton and mix well. Cover and cook till mutton is completely cooked.
Dry roast cumin seeds in a non-stick pan. Grind coarsely and add to the mutton and mix well. Transfer into a serving bowl, garnish with reserved coriander leaves and serve hot.