1 kg mutton , cubed
1 cup plain Greek yoghurt (tok doi)
salt as needed
2 cups of soy bean oil
1.25 cups of onion slices
1 tablespoon dry red chilli powder
1 tablespoon of ginger paste
1 tablespoon garlic paste
1.5 tablespoon coriander powder
4 bay leaves
1 teaspoon jaifal-jayatri (nutmeg-mace) powder
2 teaspoons of onion paste
4 cardamoms water
2 cinnamon sticks
water as needed
1 teaspoon of sugar
5-6 green chilies, sliced in half along the length
Wash the mutton cubes and allow the water to dry up. Mix the mutton cubes with yoghurt and salt in a bowl.
Heat a frying pan with oil and fry 1 tablespoon of the onions until golden brown and crispy (peyaj beresta). Set aside the fried onions.
Now add the dry red chili powder, ginger and garlic pastes, coriander powder, rest of the sliced onions, bay leaves, jaifal-jayatri powder and onion paste. Marinate for 1 hour in regular temperature.
On the same pan that was used to fry the onions, add the cardamoms, cinnamon sticks and cloves. Fry for a bit and add the marinated beef. Stir continuously.
Cook with lid on until the water released from the beef dries up and oil starts to float on top.
Add 2 cups of water, stir again and put the lid back on
Cook until the water dries up and oil starts to float again. Pour another 4-6 cups of water and cook on medium heat until the meat becomes tender and soft.
Pour another 4-6 cups of water and cook on medium heat until the meat becomes tender and soft.
Sprinkle the sugar, green chilies and fried onions. Stir and serve!