Ingredients
Mutton cut into chunks as for a curry 1 kg
Ghee ½ cup (120 g)
National Zeera (cumin seeds) 1 tbsp
Tej patta (bay leaf) 1
National Sabut kali mirch (peppercorns) 6
Laung (cloves) 6
Methi dana (fenugreek seeds), roasted and powdered ¾ tsp
Saunf (fennel seeds) , roasted and powdered 1 tsp
National Ginger paste 2 tsp
National Garlic paste 2 tsp
Onions, grated 1 cup (250 g)
Dahi (yogurt) 1 cup (200 g)
National Garam masala 1 tsp
National Salt to taste or 1 ½ tbsp
National Haldi (turmeric) ½ tsp
National Dhania (coriander seeds) powdered 1 ½ tbsp
National Chilli powder 1 tsp
Green chillies, slit 2-3
Onions, sliced a little thick 2 cups (500 g)
Chopped hara dhania (coriander leaves), for garnish 2 tbsp
Preparation
Heat the ghee in a heavy based saucepan, and add the jeera, tej patta, kali mirch, laung, methi dana and saunf. When the seeds begin to splutter, add the garlic and ginger paste and the onions and saute over high heat till brown.
Add the yogurt, stir frying vigorously so that it blends well and does not curdle.
Cook till fat separates and add the garam masala, salt, haldi, dhania and the chilli powder.
Keeping the heat high, add the mutton pieces and turn around till they look a little opaque. Lower the heat and simmer, covered, till tender (would take 25-30 minutes, depending on the quality of the meat). Add the green chillies and the sliced onions. Continue cooking over low heat, till the fat separates. The onions should be crunchy (`bite like’).
Serve hot garnished with the coriander leaves.
