500 grams boneless mutton
3 pods green cardamom
1 pod black cardamom
2 bay leaves
1 cinnamon stick
6 large onions, sliced thin
6 cloves garlic
2 teaspoons Kashmiri red chili powder
1 (1/2 inch) piece fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
salt, to taste
2 tomatoes, pureed
2 tablespoons water
5-6 green chillies finely chopped
A handful of fresh coriander
Heat some oil in large kadhai.
Once the oil is hot enough, pop in the green and black cardamom pods,the bay leaves and the cinnamon. Fry till a wonderful aroma fills your kitchen. However, be careful not to burn any of these whole spices.
The onions, ginger and garlic go in next. Sauté the mixture till the onions are browned evenly. Golden brown is the colour we are aiming for.
Once the perfect brown is achieved, add the red chilli powder, turmeric and the cumin. Give this mixture a good mix.
The puréed tomatoes go in next. Work your ladle through this mixture and fry very well till the oil separates to the sides of the pan.
Toss in your mutton next along with the finely chopped green chillies and some fresh coriander.
Fry the mutton very well in the masala, till all of it is very well coated.
Cover the kadhai and let the mutton simmer away. This very authentic method takes around an hour and a half till the meat is well done.
Once the meat has been cooked through,uncover your kadhai and let the gravy thicken.
Garnish with some freshly chopped coriander leaves.
Serve hot with parathas, phulkas or naans! Enjoy!!!