PREPARATION

1. In a mixing bowl, add 945 grams mutton, 1/2 teaspoon salt, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 tablespoons lemon juice and mix it well.

2. Add 180 grams curd and mix it again.

3. Marinate for 30 minutes.

4. Heat 50 milliliters ghee in a heavy skillet, add 2 bay leaf, 1 cinnamon stick, 2 pods black cardamom, 3 pods green cardamom, 5 pods cloves and stir for 1 - 2 minutes.

5. Then, add 300 grams onions and fry till translucent or until it turns golden brown in color.

6. Add 1 tablespoon ginger paste, 1 tablespoon garlic paste, 2 teaspoons green chili and mix it well.

7. Now, add the marinated mutton and mix it well.

8. Cover it with lid and cook for about 10 - 15 minutes on medium heat.

9. Open the lid and give it a nice stir.

10. Again cover it with lid and cook for about 10 - 15 minutes on medium heat.

11. Open the lid and give it a nice stir.

12. Add 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 2 teaspoons red chili and mxi it well.

13. Then, add 250 grams tomato puree, 1 teaspoon salt and mix it well.

14. Now, add 250 milliliters water and mix it well.

15. Cover it with lid and cook for about 25 - 30 minutes on medium heat.

16. Open the lid and give it a nice stir.

17. Add 100 milliliters water and mix it well.

18. Add 1 teaspoon garam masala, 10 grams coriander and mix it well.

19. Cook for another 3 - 5 minutes on medium heat.

20. Remove it from heat.

21. Garnish with coriander.

22. Serve hot.