Ingredients
■ 1 kg mutton leg sliced
■ 5 gms pathar ka phool powder (black stone flower)
■ 10 gms black pepper powder
■ 5 gms garam masala
■ 200 gms hung yoghurt
■ 30 gms raw papaya paste
■ 10 gms kachri powder
■ 50 ml lemon juice
■ 15 gms mint fresh chopped
■ 10 gms black cardamom powder
■ 5 gms cinnamon powder
■ 10 gms red chilli powder
■ 10 gms turmeric powder
■ 10 ml oil
■ 10 gms ghee
■ 20gms roasted chana powder
■ Salt to taste
Process
■ Marinate the mutton pieces with ginger, garlic, chilly, pattha ka phool, black peppercorn, refined oil, salt, garam masala powder, kachri powder and raw papaya in a bowl and keep aside for two to three hours.
■ Make a mixture of yoghurt and the remaining spices and mix them with mutton and keep aside for an hour.
■ Heat the tawa and apply ghee.
■ Place the marinated mutton over the heated tawa and cook both the sides well.
■ Serve hot.
Recipes courtesy Sridhar Sigatapu, executive chef, The Grand Mercure, Bengaluru