- Mutton : 500 gm
- Oil : 1/2 cup
- Onion Sliced : 750 gm
- Garlic (chopped) : 1 tablespoon
- Ginger (chopped) : 1 tablespoon
- Red Chili (Whole) : 8
- Crushed Chili : 1 tablespoon
- Clove : 4
- Cinnamon Stick : 2 (1 inch)
- Bay Leaf : 3 leaves
- National Cumin Seeds : 1 tablespoon
- National Turmeric Powder : 1/2 teaspoon
- National Iodized Salt : to taste
- Tomato (chopped) : 2 medium
- Yogurt (beaten) : 1/2 cup
- Fresh Coriander for garnish : 1 tablespoon
- Ginger (Julienne) for garnish : 1 tablespoon
In a pot heat the oil and cook the onions till translucent.
Add the mutton and cook, on a medium heat, until brown.
Now add all the ingredients except the last three and cook for a few minutes.
Pour in 1 cup of water; cover with the lid and cook on a low heat for 30 minutes or until the meat is tender. When done, there should be little or no liquid left in the pot.
Add yogurt and do bhunai till the oil separates and appears on top.
Garnish with fresh coriander and ginger; enjoy with chapatti and/or zeera rice.