Hyderabadi Mutton Pasindey ka Salan

Ingredients:

Boneless mutton (medium size pieces) : 400 grams
Ginger/Garlic Paste : 2 tablespoon
Salt: 2 teaspoon
Turmeric Powder(Haldi) : ½ teaspoon
Youghurt : 4 cups
Mint leaves : 1 ½ bunch
Coriander (chopped) : 1 ½ bunch
Dry coconut (sliced) :  1 ½ cup
Peanuts:  1/2 cup
Charoli (chironji) : 30 grams
Onions chopped : 2 medium
Cooking Oil :7 tablespoons
Garam masala powder: ½ teaspoon
Kabab Chini powder : 2 teaspoon
Lemon juice        : Half lemon

Procedure:

- In an empty pan, add mutton, ginger garlic paste, salt, turmeric powder, curd, 1/2 bunch mint leaves, 1/2 bunch chopped coriander, mix well and keep it aside for marination for half an hour.

- In a frying pan, roast dry coconuts, peanuts and charoli or chirounji separately. Add one tablespoon of oil and sauté the onions till they turn brown. Grind all these into a fine paste.

- In a cooking saucepan, add 6 tablespoons of oil. Add the marinated mutton, stir well and close the lid.

- Cook for 20 minutes on medium flame, till the water gets dry and mutton gets semi tender.
Add the paste of roasted coconuts, peanuts, etc. and stir well. Keep stirring while closing the lid at times to prevent spluttering of the paste.
The paste should be cooked well till the raw smell disappears. Keep stirring for approximately 15 to 20 minutes.

- Add 2 cups of water, garam masala powde,½ bunch coriander chopped, ½ bunch mint leaves, juice of lemon,
half teaspoon salt and close the lid. Simmer for 10 to 15 minutes. Keep stirring in between to avoid garvy sticking to base of the pan or burning