( family recipe from Jaunpur /Banares the region to which my mother belonged)
Mutton cut into parcha cut 3/4 Kg
green papaya 125 g ( ground)
Red chilli to taste
Cummin seeds 1 1/2 tsp ( ground)
coriander powder 1 1/2 tsp
ginger half inch piece (ground)
onion one large ground into paste
posta ( khus khus) 1 1/2 tsp- ground
Add to the meat and marinate for 2 hours
Then heat mustard oil in kadhai or if you want a short cut pressure cooker, but kadhai cooking is tastier.
Let the mustard oil cook so smell goes.
Sim the fire and add 1 onion sliced finely.
Fry golden brown.
Add the marinated mix
Bari elaichi ( only seeds) -2
Peppercorns 1 1/2 tsp
( all spices to be ground)
Besan 1tbsp – dry roasted on griddle/ Browned ( this is to add saundhapan : you can avoid if you want)
Cook on slow fire till meat is tender. The parcha or cuts will break and become crumbly
In case you use pressure cooker then give it one whistle or 5 minutes then cook in a kadhai