Ingredients:
- 1 kg Mutton boned
- 2 Onions
- 2 Bayleaf
- 7-8 Cloves
- 3/4 cup Oil
- 1 tsp Kewda
- 200 gm Curd
- 2 Green Chillies
- Salt as per taste
- 7-8 Cardamoms
- ½ tsp Kala Jeera
- 1 tsp Chilli powder
- 1 tsp Garam Masala
- 2 thin sticks of Ginger
- 2 tsp Ginger-Garlic paste
- 3 tbsp Coriander powder
- 1 tsp whole Black Pepper
Method:
- Heat oil in a heavy based sauce pan and fry onions to a golden brownr.
- Remove onions with a slotted spoon and grind to a fine paste.
- Mix the onion paste with curd and keep aside.
- Reheat the oil and add bayleaves, cloves, black pepper, cardamom, kala jeersa and fry for a minute.
- Now add garlic and ginger paste, coriander powder, garam masala, chilli powder, and salt. Stirring frequently fry this for about 5-8 minutes.
- Add meat and fry for another 5 minutes.
- Add water to cover the meat and cover the pan, reduce the heat and cook for about half an hour or until the meat is almost tender.Stirring continuously, add a little curd at a time to the meat to blend it into the mixture. Repeat until all the curd has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender.
- Add 1-2 cups of water if you want thin gravy, otherwise add half cup of water. Bring to a boil and remove from heat.
Tip: Meat that is partially frozen is much easier to cut or slice.