Murron Maharajah

500 grains mutton (boneless)
oil or ghee for frying
1 medium-sized onion
25 grams each of almonds,
pistachios, cashew-nuts and walnuts
1/4 tsp saffron strands
a little milk
piece cinnamon stick
2 large cardamoms
4 cloves
a large pinch each of nutmeg and mace
1 tsp each of coriander and cumin seeds
1 tsp turmeric powder
salt and chilli powder to taste
2 large onions
2' piece ginger
6 flakes garlic
4 green chillies (minced)
1/2 cup ghee
2 large tomatoes (blanched and sliced)
2 cups curd (beaten well)
a few drops kevra essence
a handful of coriander leaves (chopped)
silver or gold foil

METHOD:

Cut the mutton into 2' long pieces. Smear a wooden board with ghee and place each piece of mt,' ton on it, and then .pound with a pestle. While pounding, sprinkle salt all over. When each piece is flattened out to almost an inch in thickness, set aside. Mince the medium-sized onion and fry in a little ghee to a pink color. Also fry the nuts, and grind to a paste along with the onion. Dissolve saffron in I tsp of hot milk and crush to a paste. Powder together the cinnamon, cardamoms, cloves, nutmeg, mace, coriander seeds, cumin, turmeric, salt and chilli powder. Mix half these spices into the nut paste, along with the saffron. Grind 2 large onions, ginger, garlic and green chillies to a paste. Now apply the ground nut paste evenly on each slice of mutton, and roll -up into a tight roll. Tie with thread, roll well in flour and shallow fry on all sides to a golden color, Drain.

Now heat 1/2 cup of ghee and fry the onion and ginger paste, sprinkling a little milk now and then till it turns golden in color. Add the tomatoes and the remaining spices and fry till the ghee floats to the top. Put in the rolls, pouring the curd all over the top. Cover tight and sprinkle a little cold water over the lid. Cook over a very slow fire till the rolls are tender and the gravy thick. Remove from fire, sprinkle kewda essence and coriander leaves on top and cover with foil. Serve hot.