Smoked Mutton Zardaloo

Ingredients

½           Kg       Mutton

½           cup      Onions Finely Chopped

½           cup      Thick Tomato Paste

2            tblsp    Kashmiri Chilli Paste (Deseeded)

2            tsp       Red Paprika Powder (Mild Hot)

½           tsp       Chilli Powder (Hot)

1            tsp       Haldi Powder

1            tsp       Jeera Powder

1            tsp       Cinnamon Powder

1            tsp       Elaichi Powder

½           tsp       Saffron Soaked

1            tsp       Lemon Zest

1            tblsp    Garlic Paste

1            tblsp    Ginger Paste

¾           cup      Zardaloo (Soaked)

½           cup      Kismis

1            tblsp    Honey

Oil as Per Requirement

Salt as per Taste

Stock or Water as Required

Few Charcoal for Smoking

For GarNICHE

Fresh Phudina Leaves

Fresh Chop Hara Dhania

Method

Soak zardaloo, kismis in warm water and keep it aside. Soak Saffron strand in 2 tsp of warm water and keep it aside.

Take a large marination bowl and add mutton to it. Add all dry masalas along with Kashmiri chili paste, garlic paste, ginger paste and mix well. Cover and keep it in the fridge for a few hours or overnight. Bring out the marinated mutton an hour before cooking to bring back to room temperature.

Heat the oil in a large pan over medium - high heat. Add 3 to 4 tblsp oil and add onions. Saute until tender and light brown in colour. Add the lamb along with entire masala and stir well. Keep stirring until the mutton starts to cook in its on liquid.

Now add to the lamb tomato paste and stock. Bring to a boil, add salt to taste stir and reduce the heat, simmer and cover the pan. Cook until the lamb is tender.

Once the meat is 90% tender, remove from heat and burn a charcoal to red hot. Take a small piece of foil paper and make katoori of it. Place the foil in the mutton gravy. Place the burning hot charcoal on the foil and pour a tsp o ghee over it. Cover the mutton pot immediately with the lid and let it stay for 10 to 15 minutes for smoking.

After 15 minutes uncover the lid, discard the charcoal and foil. Add apricots, raisins, honey and yogurt and stir well. Let the meat simmer for another 5 minutes or until the oil is formed. More meat stock to cover. Once done...

GarN|CHE with Saffron liquid, freshly chopped Green herbs and serve with parathas or on steam rice.