MUTTON CHANAA BOTI

INGREDIENTS
500 gms Mutton Raang Peices (Leg) (You can use boneless Mutton too)
500 gms Onions Thinly Sliced
2 tblsp G/G Paste
½ tblsp Green Chilly Paste
½ cup Oil
1 cup Pure Ghee
1 tblsp Kashmiri Chilli Paste (Deseeded)
½ tblsp Chilli Powder (Hot)
1 tblsp Haldi Powder
1 tblsp Jeera Powder
1 tblsp Garam Masala Powder
1 tblsp Dhania Powder
1½ cup Lemon Juice
½ tblsp Green Cardamoms Crushed
Salt as per Taste
Stock or Water as Required
For GarNICHE
Fresh Phudina Leaves
Fresh Chop Hara Dhania
Salli Wafers
Sliced Boiled Eggs
Method
Wash mutton and add in a pressure cooker. Add kashmiri paste, red chilli powder, haldi powder, salt as per taste, 1 cup stock or water, 1 cup oil and cook over lowest heat. Cook the mutton about 70% soft until 2 to 3 whistle on low heat. Do not over cook the mutton.

Take a kadhai and heat rest of oil and ghee and fry onion until translucent brown. Add G/G/G paste and stir it thoroughly once. Add the partially cooked mutton along with its cooked stock, oil and keep stirring it continuously for about 20 minutes or until all the onion is mashed and the mutton is cooked completely.
Once the mutton is done and onion is completely mashed and coated with mutton add jeera powder, dhania powder, garam masala powder, lemon juice, and stir for few minutes more. Taste salt and add if needed. Cook over low flame until water is evaporated, leaving meat pieces coated with spices and the gravy is thick and creamy or until the fat separated from mutton.

Now the last step is to add cardamoms powder and...

GarNICHE with Phudina leaves, Hara Dhania, Boiled eggs and serve with parathas, Tandoori Naan or on Basmati Steam Rice along with Raita.