Serves - 6
Ingredients:
Ghee- 2tbs
Mutton - 1 kg. Don't use boneless pieces
Onion - 500 gms
Garlic - 3 flakes
Ginger - 1" piece
Chopped red chilies - 4
Cloves - 4
Coriander seeds - 2tsp
Green cardamom - 4
Cumin seeds - 2tsp
Kashmiri lal mirch/ degi mirch powder - 1tsp
Salt - 1 tsp
Bay leaf - 1
Yogurt - 1/4 cup
Cinnamon stick - 1" piece
Hot water -2/3 cup
Garam Masala - 1/4 tsp
Pepper powder - to taste
Almonds - Blanched & coarsely ground 10 pieces
Method:
Grind ginger, garlic, red chilies, cardamom, cloves, coriander, cumin, kashmiri lal mirch adn salt together and keep aside.
Heat ghee. Saute onions until light brown. Add ground paste and bay leaf and stir until fragrant. Add the meat and simmer for a few minutes. Add the ground almonds. Add yogurt & mix well. Stir in the cinnamon, hot water and pepper to taste. Cover and cook on a low heat until the meat is very tender and the sauce thickens. While cooking, stir occasionally to prevent burning.
When it is done, discard the cinnamon stick and stir in the garam masala. Cover for a few minutes and remove from fire.
Serve both these with hot basmati rice.
Note: If you cannot get kasmiri lal mirch use paprika.