Ingredients:
=> Mutton - 1 kg.
=> Oil - 3 tbsp.
=> Salt to taste.
=> Besan / Gram flour (2 tbsp) mixed in lukewarm water (4 tbsp).
=> Potatoes cut into squares - 2 nos.
For Marinade:
=> Ginger + Garlic paste - 4 tsp.
=> Green chilli paste - 2 tsp.
=> Dahi (curd) - 2 tbsp.
=> Orange juice - 300 ml.
=> Mint paste - 2 tbsp.
For Garnishing:
=> Orange rind - 1 tsp.
Method:
Wash the mutton pieces thoroughly in water and put in a big bowl. Add to it all the ingredients for the marinade with some salt and mix well. Allow it to marinate for 5 - 6 hours.
Heat a kadai (oak) and pour the whole marinated mutton mixture into it. Cover with a lid and cook on a low to medium flame for about an hour or until the mutton is tender (add the potatoes once the mutton is half done). Once most of the water has been cooked into the mutton, add the besan paste and cook further 8 - 10 minutes, stirring from time to time. Finally add oil and stir fry for 5 - 6 minutes
If you want thin gravy then you may avoid the besan paste. Since the marinade has Dahi (curd) and orange juice it tends to become watery.
Garnish with orange rind and serve.
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