Mutton Do piaza

Ingredients

• Mutton cut into chunks as for a curry 1 kg
• Ghee ½ cup (120 g)  
• Jeera (cumin seeds) 1 tbsp
• Tej  patta (bay leaf) 1
• Sabut kali mirch (peppercorns) 6
• Laung  (cloves) 6
• Methi dana (fenugreek seeds), roasted and powdered ¾  tsp  
• Saunf  (fennel seeds) , roasted and powdered 1 tsp  
• Ginger paste 2 tsp
• Garlic paste 2 tsp
• Onions, grated 1 cup (250 g)
• Dahi  (yogurt) 1 cup (200 g)
• Garam masala 1 tsp
• Salt to taste or 1 ½ tbsp
• Haldi (turmeric) ½ tsp
• Dhania (coriander seeds) powdered 1 ½ tbsp
• Chilli powder 1 tsp
• Green chillies, slit 2-3
• Onions, sliced a little thick 2 cups (500 g)
• Chopped hara dhania (coriander leaves), for garnish 2 tbsp

Preparation

• Heat the ghee in a heavy based saucepan, and add the jeera, tej patta, kali mirch, laung, methi dana and saunf. When the seeds begin to splutter, add the garlic and ginger paste and the onions and saute over high heat till brown.

• Add the yogurt, stir frying vigorously so that it blends well and does not curdle.

• Cook till fat separates and add the garam masala, salt, haldi, dhania and the chilli powder.

• Keeping the heat high, add the mutton pieces and turn around till they look a little opaque. Lower the heat and simmer, covered, till tender (would take 25-30 minutes, depending on the quality of the meat). Add the green chillies and the sliced onions. Continue cooking over low heat, till the fat separates. The onions should be crunchy (`bite like’).

• Serve hot garnished with the coriander leaves.