Ingredients: 1kg Mutton, &frac12; kg Curd, 100gm Garlic Paste, 100 gm Onion Paste, 50gm Ginger paste, 4 Red Chilis, 2 tsp Pepper Powder, 1 drop Kewra Essence, 2 Bay Leaves &nbsp;3-4 Cinnamon Sticks (Dalchini), 4 tbsp Oil, Salt to taste
Procedure: Wash mutton thoroughly. Smear it with salt and pepper powder. Now, marinate the mutton in the mixture of curd and ginger paste. Keep it in the refrigerator for at least 1 hour. Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil. Saute the ingredients and then add the marinated mutton to them. Raise the flame to high. Stir the mutton until its water comes out. Turn the flame to low. Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft. Add kewra essence, when the mutton is properly cooked. Serve hot.