1 kg Mutton
3 tbsp Shangrila Synthetic Vinegar + some water to cover the meat
½ inch piece of ginger
8 garlic cloves
6 green chillies (Medium size) for making paste with ginger and garlic
2 tbsp Shangrila Worcestershire Sauce
1 tbsp cumin
1 ½ tbsp whole coriander
8 whole red chillies
1 ½ tbsp dried fenugreek
Salt to taste
1 kg tomatoes
8 kadhai chillies for garnishing
1-inch ginger (cut into Juliennes for garnish)
Charcoal pieces for cooking and smoke effect
3/4 cup oil for cooking
Make a solution of enough water and 3 tablespoons of Shangrila white vinegar. Leave for 15 minutes. Then discard the water, rinse the meat and set aside. Make a fine paste of garlic ginger and green chillies by adding a little water.
Set aside. Roast the whole coriander, whole red chillies and cumin. When a slight aroma arises, remove, cool and coarsely grind it. Add dried fenugreek to it, mix well and set aside.
Place 5 to 6 small charcoal pieces on the hob, turn on the flame. Place the cooking utensil or kadhai over it. Heat it
Add oil, add garlic, ginger, green chillies paste and fry till an aroma arises. Add meat, Worcestershire sauce and fry till the colour changes. Add pieces of tomatoes, cover and leave on a slow flame till the meat is tender (this will take 1 hour).
When the meat is tender, raise the flame, cook and stir till the oil separates. Add 1 tablespoon of the spice mix and keep on stirring. When the curry starts to get thicken, place the hot charcoal piece on top of the meat, drop some oil on its cover and leave to absorb charcoal smoke. Wait till the smoke subsides. When done, remove the charcoal piece. Sprinkle the rest of the masala, add green chillies, julienned ginger and serve hot with thick naan.