Ingredients:
Mutton/Lamb 500gms cut into medium pieces
½ Cup Desi Ghee (clarified butter)
2 large Onions, chopped
½ pod Garlic, crushed
1 inch Ginger, crushed
Salt to test
1 teaspoon Red Chilli Powder
1 teaspoon Kashmiri Degi Mirch
½ teaspoon Sugar
2 Green Chillies, deseeded and chopped
1 bunch Green Garlic, finely chopped
¼ Teaspoon Turmeric Powder
½ Tablespoon Cumin Powder
½ Tablespoon Coriander Powder
1 teaspoon Garam Masala
1 inch Cinnamon stick
Whole Cloves: 4
Bay Leaf: 1
2 whole Cardamom
Tomato Puree: 1 Cup
Water: 2 Cups
Instruction:
In a heavy bottom pot, heat ghee.
Add Mutton/Lamb pieces and fry till the lambs are brown. Remove the lamb and set it aside with a slotted spoon.
Add remaining Ghee in the pan and add Bayleaf, cinnamon, clove and whole cardamom
Add onions and Red chilli powder. Sauté till onions look translucent
Add garlic, ginger and chopped green chillies. Sauté about 2 minutes.
Now in a small bowl add Turmeric, Cumin, Coriander and little water and make a paste
Add the paste in the cooking pot and sauté for about 2 minutes
Add water and bring it to boil
Now reduce the heat to low and add the fried mutton pieces
Cover the pot and simmer one hour or till the mutton is almost done
Remove the cover, add the tomato puree, sugar, Garam Masala powder and Kashmiri Degi Mirchi or Red Paprika powder
add the chopped whites of green garlic and stir well
Cook uncovered over medium heat for another 5 minutes
Check the seasoning and adjust salt
Transfer to a serving bowl and garnish with the chopped greens of garlic
Serve hot with Chapatti, Roti, or any other Indian bread or even with Steamed rice