• Cardamom Powder – 1/4 tsp
• Salt – 1/4 tsp
• Black Pepper Powder – 1/2 tsp
• Asafoetida Powder – a small pinch
• For marinade #2:
• Hung Curd – 1 cup
• Paneer– 1/4 cup, crumbled
• Malt Vinegar – 1 tbslp
• Besan Flour – 2 tblsp
• Mustard Oil – 2 tblsp
• Kashmiri Red Chilli Powder – 3/4 tsp
• Cinnamon Powder – 1/8 tsp
• Cardamom Powder – 1/4 tsp
• Turmeric Powder – 1/8 tsp
• Red Food Colour – 1/8 tsp
• Black Salt – a pinch
• Garam Masala Powder – 1/8 tsp
• Fenugreek Leaves – 1/2 tblsp
• Dry Pomegranate Seeds – 1/2 tsp, crushed
• Chaat Masala – 1/4 tsp

Method:

Heat oil in a pan and roast the besan for 3 minutes on low flame. Remove and keep aside. Prick the mutton pieces with a fork. Combine and mix the marinade #1 ingredients in a bowl. Add the mutton pieces and mix well. Keep aside for 8 hours. Meanwhile, mix the paneer and yogurt thoroughly till smooth. Add all the marinade #2 ingredients and combine till smooth.Now add the marinated mutton pieces and mix well. Keep aside to marinate for another 8 hours. Place the marinated mutton pieces on a greased baking tray lined with foil. Serve hot.