400 gmMutton (two boneless fillets from hind leg about 2 inch thick) Thick yoghurt 2 tbsp
1 tsp Malt vinegar
1 tbsp Ginger garlic paste
1 tsp Salt
1/2 tsp Red chilli powder
1/2 tsp Cumin powder
1 tsp Dried mint powder
Oil 1 tsp
Blend powdered spices and salt with yoghurt and rub well in the fillets of mutton scored lightly with a sharp knife. Sprinkle the vinegar and keep aside for at least two hours.
Heat oil in a pressure cooker and place the fillets, along with the marinade in it. Add a quarter cup of hot water, put the pressure on and reduce the flame when pressure is built. Keep on low heat for 15 minutes and then remove.
Let it cool till there is no pressure. Remove the lid, and put on heat, if necessary till there is no moisture.
Place on a non-stick pan lined evenly with a thin film of oil and pan roast for about three minutes on each side pressing lightly with a wooden spatula.
Garnish with a sprig of fresh mint, onion rings, a wedge of lime and enjoy. If you prefer an oriental accent, you may experiment with a large pinch of sprinkler masala — cloves, cinnamon nutmeg and mace. Avoid at any cost proprietary pre-packaged garam masala.