Preparation time : – 30 minutes Serves : – 2

HOW TO PREPARE: – Finely and chop the onion and green chillies each separately and keep them aside. Now take a frying pan and heat some oil. When the oil is very hot add the onions and green chillies and sauté them till they are golden brown. Now add the mutton pieces. Next add the red chilly paste and ginger garlic paste and mix it all up. Sprinkle salt to taste and mix well. Then cover and cook till the mutton is done. Now add the palak paste and cook for another two minutes. Garnish with fried cashew nuts and almonds or butter flakes and serve hot.

Preparation time : – 30 minutes Serves : – 2

HOW TO PREPARE : – Finely chop the onions and keep them aside. Wash the mutton nicely and then cut it into small pieces. Put the pieces in a big bowl and pour the curd. Sprinkle some salt and mix it all up. Let it marinate for three hours. Now take a frying pan and heat up the oil. When the oil is very hot add the onions and sauté till they are golden brown. Now add the ginger garlic paste and the green chilly paste and sauté well till the raw smell leaves. Now add the turmeric, red chilly powder, garam masala and bay leaf and sauté briefly. Next add the mutton pieces and the marinade. Sauté till it all becomes a deep brown. Pour in a cup of water and let the mutton cook. Take a pressure cooker and boil the peeled pumpkin pieces until they are tender. Now remove from the cooker and mash it. When the mutton is three fourth cooked add the mashed pumpkin and let it cook till the gravy reaches your desired level of thickness. Remove from flame and garnish with chopped coriander leaves and serve with rice or rotis.