Bhuna Gosht by Seema

Procedure:

• Heat the mustard oil in a kadai / deep frying pan
• TIP: To eliminate the pungent aroma of mustard oil, bring it to a boiling point and shut the flame and leave it to cool a bit
• Add the cinnamon
• Add the bay leaves
• Add the black cardamom
• Add the cloves
• Add the green cardamoms
• Stir well
• Re light the flame
• Add the onions
• TIP: to speed the browning of the onions add little salt
• Sauté the onions to a golden brown colour
• Add the mutton pieces
• Stir well
• TIP: One can also cook the mutton in a pressure cooker
• Sauté the on a high flame for 5-7 mins
• Constantly turn the mutton around
• Constantly turn the mutton around
• Add the garlic-ginger paste
• Cook the garlic-ginger on a high flame, stirring constantly
• Add the tomato puree
• Mix well
• Cover the kadai / deep frying pan with a lid and let the mutton cook for 20 mins
• Add the red chilli powder
• Add the jeera powder (cumin seed powder)
• Add the dhaniya powder (coriander powder)
• Add the salt
• Mix well
• Add the dahi / yogurt
• Add the coriander leaves
• Mix well
• Cover the kadai / deep frying pan with a lid and let the mutton cook for another 25-40 mins
• Add the garam masala
• Add the coriander
• TIP: One can add additional water to make the gravy thinner
• Serve hot with roti / naan