(Smoked meat)

1 kg leg of mutton (cut in pieces)

1 tblsp pounded green pawpaw (8 g)

1 tsp gharum masala

2 tsp dhunia powder (coriander)

2 tsp chilli powder

2 onions sliced

2 lemons (juice)

6 almonds (ground)

1 tsp poppy seeds (Khus-khus)

1 tsp sesame seeds( tal)

1 cup yoghurt

1½  tblsp dessicated coconut

1 tblsp ginger/garlic

½ tsp turmeric

1 tsp whole cumin (jeera)

2 tblsp chopped dhunia (green)

2 tblsp chopped mint

2 tblsp spring onions

1/3 tsp ground nutmeg

½ cup oil

Mix pawpaw and spices in yoghurt and smear all over meat.  Marinate for 4 hours.  Fry onions in oil till they are a gold colour, add meat to the onions and stirring frequently cook till soft.  Meat will flake off slightly.

When oil floats to top of meat, make a space in the centre of the pot and place a small pot therein.  In that pot put 2 tablespoons of oil from the curry and in it place  a red hot charcoal. 

Close lid quickly and seal off with damp cloth.  Keep lid sealed for about half and hour till meat is infused with smell of smoke.  Serve hot with rotlas and lemon slices.  Garnish with greens.