Instructions: MIX all the ingredients for the marinade in a large bowl, evenly rub the meat cubes with this marinade and keep aside for two hours. Heat ghee in a pan, add coriander seeds and stir over medium heat until they begin to pop.

Add the meat, along with the marinade, increase the heat and stir-fry until the liquid comes to a boil. Lower the heat, cover and simmer, stirring at regular intervals, until the meat is almost cooked. Uncover, increase to medium heat, and stir-fry until specks of fat appear on the surface, the meat is cooked and the gravy is of ketchup consistency. Remove and adjust the seasoning

To serve: Remove to a serving dish, garnish with coriander leaves and serve with bread of your choice.

NOTES : Boneless mutton, garnished with yoghurt cheese-filled bouchee

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