Clean and give some slits to the meat pieces.
Marinate meat pieces with 1/4th cup vinegar, 1 tablespoon ginger-garlic paste, 1 tablespoon kashmiri red chilli powder, 1 teaspoon black pepper powder and salt.
Cover and keep in the refrigerator for overnight or for about 8 hours.
Next day or after 8 hours, take out mutton from refrigerator and add in 1 tablespoon tandoori masala (if you don't like your meat to be more spicy, you can avoid this spice) and 1 tablespoon olive oil or any other cooking oil. Mix again nicely to coat the spices well to the meat. Cover and again keep aside for an hour.
After an hour, transfer the meat pieces to a big piece of aluminium foil or to a baking dish. I used a baking dish, as I generally avoid direct contact of foil to food in my baking.
Cover the meat nicely with foil.
Pre heat oven at 190 degree C for 10 minutes.
Place the meat in the preheated oven and bake for 1 hour.
After one hour take out the dish, remove the cover and flip the meat pieces. Be careful to handle the meat pieces, as they will be very hot along with the juices.
Again bake them for about 45 minutes or until you smell a nice barbeque flavour. Take out the dish carefully.
For the barbeque sauce, take 1/4th cup balsamic vinegar, 2 tablespoons brown sugar, 1 tablespoon chilli flakes, 1 tablespoon butter and 1/2 teaspoon salt. Mix and bring to a boil.
When brown sugar dissolves with the sauce completely, remove from the heat. Barbeque sauce is ready.
Brush this barbeque sauce all over the prepared barbeque meat after taking out from the oven.
Succulent barbeque meat is ready now.
For the afhgani pilaf, clean and soak 3 cups of basmati rice for an hour. You can also use sella basmati rice which will be even better than regular basati.
Place a big vessel with sufficient water, black cardamom, cloves, cinnamon, cumin seeds, whole black peppers and salt in stove top. Bring to boil.
Let the water boil for 5 minutes to release flavour from spices and then add in the drained rice to cook the rice for about 90 percent done.
When the rice is almost 90 percent done, remove from heat and drain the rice.
In another heavy bottomed saucepan heat 1 tablespoon of ghee and fry grated carrot and black raisins for about 5 minutes.
Transfer to a dish and in the same pan add in 1 teaspoon of olive oil and fry some cherry tomatoes for a couple of minutes and transfer to a dish.
Add in 1 tablespoon of ghee and 1 tablespoon of olive oil to the saucepan and fry the sliced onions to golden brown and crisp.
Next add in the cooked rice and stir gently. Discard the black cardamom and cinnamon. Sprinkle a pinch of saffron colour.
Cover the rice and cook in low heat for 15 minutes.
Now assemble everything in a big serving dish. For that spread cooked rice to the dish.
Spread the fried raisins, carrot and cherry tomatoes.
Place the barbeque mutton pieces over the rice pilaf.
Enjoy this beautiful and delicious dish with your family and friends.
