Khade Masale Ka Bhuna Gosht
Anoothi Vishal's recipe highlights a Kayasth classic mutton preparation, rarely seen outside of Old Delhi homes.
Ginger-Garlic-Green Chilli Mix
Prepare the base
In a saucepan, heat ¾ of the desi ghee on medium heat. Add the whole spices and let them crackle (about 30 seconds). Add ginger-garlic-green chili mix and sauté on medium low heat till it turns slightly golden. Stir the mixture, taking care it does not burn. Reduce the heat to low and add the brown onions to the pan. Stir for another minute.
Add mutton pieces to the pan and sauté for another 2 minutes. Add half a cup of water to the pan and cover it. Let it cook on medium low heat, stirring every 2 minutes so the mutton is cooked thoroughly. Once the mutton seems cooked and tender, add yogurt to it and mix well.
Add masala mix and keep cooking the mutton on low heat. Add gravy to the pan and cook for another 2 minutes or till it starts to thicken. Taste the gravy to check seasoning and add salt if needed.
In a flat non-stick pan, add half of the remaining desi ghee and grill each paratha separately till it is properly cooked on both sides. Serve hot with cooked mutton.