Ingredients 

For Mutton

300 gm boneless Mutton

2 tsp Red Chilli powder

1 tbsp Cumin powder

2 tsp Garlic powder

2 tsp Onion powder

2 tsp Oregano

3 tbsp Oil

¼ cup Tomato Puree

Salt to taste

For Sauce

2 tbsp Oil

1 Dry Red Chilli, torn

2 Bay Leaves

1 Onion, finely chopped

4 Garlic clove

2 tbsp Refined Flour

4 cups Stock

½ cup Tomato paste

Salt to taste

1 tsp Oregano

1 tsp Cumin powder

¼ tsp Cinnamon powder

½ Lime juice

1 tsp Apple Cider vinegar

For Salad

½ Iceberg Lettuce, shredded

3-4 Cherry Tomatoes, cut into halves

½ Cucumber with skin, cut into roundels

¼ cup Hung Curd

1 tbsp Parsley, chopped

2 tbsp Mint, chopped

1 tsp roasted Cumin powder

Salt to taste

2 Tortillas

Lime slice

Parsley sprig

Process

• Pound meat with meat hammer/rolling pin
• In a mixing bowl, add red chilli powder, cumin powder, garlic powder, onion powder, oregano, oil, tomato puree and salt, mix well.
• Add pounded meat in the marination mixture, rub it well and keep aside for 2 hours.
• In a pan, add oil, torn red chilli and bay leaf, saute for a minute.
• Add onions and cook till translucent.
• Add refined flour and cook till brown in colour (do not burn the flour).
• Add stock, and immediately mix to make sure there are no lumps.
• Once the sauce thickens, add tomato paste, salt, oregano, cumin powder, cinnamon powder, lime juice and apple cider vinegar, cook for 2-3 minutes.
• Strain the sauce through a strainer. Keep aside for further use.
• In a mixing bowl, add lettuce, cherry tomatoes, cucumber, hung curd, parsley, mint, cumin powder and salt, mix well.
• Keep aside for further use.
• In a grilling pan, brush some oil and grill the marinated meat and cook for 6-7 minutes each side.
• Once done, shred the meat and keep aside.
• Take tortillas, add salad, sauce and shredded meat.
• Garnish with lime slice and parsley sprig.