Get busy this Diwali making a rich and satisfying dish, perfect for that chill in the air. The recipe is by Executive Chef Neeraj Balasubramanian of Renaissance Bengaluru Race Course Hotel.

Ingredients

Mutton boneless 300 gms

Onion  80 gms

Tomato puree 80 gms

Ginger 10 gms

Garlic  20 gms

Cinnamon  2 nos

Cloves 3-4 nos

Bay leaves  2 leaves

Green cardamon  2 nos

Cumin 1 gms

Turmeric  5 gms

Coriander powder  5gms

Garam masala powder  5 gms

Degi chilli 10 gms

Salt 1 gms

Sugar  1 gms

Nutmeg  a pinch

Curd  80 gms

Refined oil 5 tsp

Ghee 3 tsps

Method

• Heat oil in a kadai put the whole garam masala, and let it crackle

• Add sliced onions and ginger garlic paste and let it cook till golden brown.

• Add the goat curry pieces and brown them.

• Once the mutton is almost cooked, add beaten curd, tomato puree with salt, deggi mirch, dhania powder, turmeric powder, garam masala powder and cook till it is done.

• Add water to adjust the consistency of the gravy.  

• Adjust seasonings, garnish and serve hot