Mutton (boneless cubes) 1 kg Cardamoms 6 Bay-leaf 1 Oil 5/6 cup Saffron 2g Garlic paste 3tbsp Boiled egg 1 Cinnamon 4 Cloves 8 Yoghurt 1/2 cup Black pepper 1/2 tsp Ginger paste 3tbsp Green chilli paste 3 tsp Salt to taste
Heat oil, add cinnamon, cardamom, cloves and bay leaf. When brown put ginger, garlic, green chilli paste. Saute for a few minutes and add yoghurt and mutton cubes.
Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes. When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
To Serve: garnish with quartered boiled egg and mint. A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).
