- Meat, Goat/Mutton or Lamb, 400 gms
- Crisp Fried Onions, ¼ cup + ¼ cup (I use store bought, if you don’t: finely slice red onion and deep fry them till golden brown. Strain using a slotted spoon and spread out on a plate and let them crisp up. Don’t use a paper towel as then the onions don’t crisp up)
- Curd, 4 tbsp
- Coriander powder, 2 tsp
- Red Chili powder, ½ tsp (for heat)
- Kashmiri red chili powder, 1 tsp (or colour)
- Fresh Garlic, grated/paste, 2 tsp
- Fresh Ginger, grated/paste, 2 tsp
- Black Cardamom, 1 (optional)
- Green Cardamoms, 2-3
- Cloves, 3-4
- Cinnamon, 1” stick
- Bay leaf, 1
- Oil/Ghee, 2 tbsp
- Salt, to taste
- Water, 1 cup or as needed
Blend ¼ cup of fried onions along with curd, coriander powder, red chili powder, kashmiri red chili powder, garlic paste and ginger paste. Marinate the mutton in the curd mix for a couple of hours – cover and refrigerate. If the mutton quality is good and fresh, marinating for 10- 15 minutes is good enough.
Bring the marinated mutton back to room temperate before starting cooking. Sprinkle salt and mix well. If marinating for half an hour or less, add salt in the marinade itself.
Heat the oil in a heavy bottom pan (with lid) or a pressure cooker. Add in black cardamom, green cardamom, cloves, cinnamon and bay leaf.
After about 10-12 seconds, add the marinated mutton. Stir well and fry till mutton is coloured brown on all sides – about 10 minutes.
Add the water, cover and let it cook on medium low flame for about 40-50 minutes.
Add the balance ¼ cup of fried onions and mix well. Reduce the heat to low, cover and cook till done – another hour or so till the meat is fork tender. Do check for consistency of the gravy along the way and add water if required.
Stay away from coriander leaves for garnishing!!
Serve hot with rice or rotis – tandoori, tawa or rumaali