Boti kebab korma Marinated mutton cubes cooked with spice pastes in thick smooth gravy Preparation time:

30 minutes marinating time Cooking time: 40 minutes Ingredients: 1/2 kg lean meat from saddle and leg of a goat 25g raw papaya paste 1tsp red chili powder 25g ginger paste 25g garlic paste 2 medium onions finely sliced 2" cinnamon sticks 10g Cumin seeds 3tbsp Coriander seeds 3tbsp Aniseed 1tsp Red chili powder 2tsp poppy seeds 1tsp Black pepper powder 30g roasted gram flour Cinnamon stick 405 green cardamoms 1/2 Nutmegs 1 Mace 250g ghee (clarified butter) 100g yoghurt 1tsp kewra water Salt to taste Method: Remove all membrane from the meat. Cut the meat into one-inch pieces. Make a marinade with the raw papaya paste, ginger paste, garlic paste and the salt. Rub the mixture well on the mutton cubes and set aside and set aside for 5-6 hours in a refrigerator. Dry roast the poppy seeds lightly and make a fine paste. Dry roast the aniseed and the cumin seeds separately till lightly colored and fragrant and grind into a fine paste with the whole spices. Finely slice the onions. Heat the ghee in a pan and fry the onions to a golden brown. Remove and grind into a smooth paste. In the same ghee, fry the marinated pieces of mutton till half done. Add the spice paste and saute for another minute. Add the onion paste, the left over marinade and whisked yoghurt and cook for 4-5 minutes stirring all the while to prevent the yoghurt from curdling. Add one cup water and cover and simmer till the meats are tender and some of the liquids dry up. Dissolve the gram flour in 1/2 cup water and add it to the cooking curry.