Mangsher Gota moshla (Mutton with whole spices)

Ingredients

Mutton (Breast Piece)          : 500 gm
Curd                                    : 200 gm
Ghee                                    : 200 gm
Kashmiri Dry Red Chillies     :  4 to 5
Cloves                                  : 4 to 5
 Peppercorns                        : 6 to 10
Onion                                   : 600 gm Finely sliced 
Ginger                                  : 100 gm Finely sliced
Garlic                                   : 100 gm Finely Sliced
Saffron                                 : 1 Tea spoon
Milk                                     :  1 Table spoon
Water                                  :  Half Cup
Besan                                  :  2 Tea spoon
Coriander                            :  A bunch
Charcoal                              :  2 medium pieces
Nutmeg                                : 1 
Wheat Flour                        : To Seal The lead of the dekchi.
Mace                                  : A pinch
Salt                                     : To taste.


Method
Cut The mutton into large pieces. Add sliced onions, garlic and ginger, curd and ghee. Mix thoroughly. Add the whole spices and Kashmiri Chillies, mix again and marinate for an hour. Put the marinated mixture in pressure cooker and add 2 teaspoon of besan mix well. Cook under pressure for half an hour. Shift the mutton along with the curry in a dekchi, add saffron with milk and mix it with the gravy. With dungar process cover the lid with some flour paste. Place over a very slow fire. Garnish with chopped Coriander leaves.
This preparation goes best with Ghee Rice, or Paratha.      

Regards
Chef Tirthankar Sengupta