Bhuna Gosht

Ingredients

• 800g mutton or lamb, bone-in, cut into pieces
• 3 onions, thinly sliced
• 1/2 cup plain yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 bay leaves
• 4 green cardamom pods
• 1 cinnamon stick
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 cup ghee
• Salt to taste
• Fresh coriander and sliced ginger to garnish

Before you cook

• Thinly slice the onions.
• Whisk the yogurt until smooth.
• Trim excess fat from the mutton pieces.

Steps

1. Heat the ghee in a heavy pot over medium heat.
2. Add the bay leaves, cardamom, cinnamon stick and cumin seeds.
3. Fry the whole spices for 1 minute until fragrant.
4. Add the sliced onions and cook, stirring often, for 15 minutes until deep golden.
5. Stir in the ginger paste and garlic paste.
6. Add the mutton pieces and sear them for 5 minutes, turning occasionally.
7. Stir in the turmeric and chilli powder.
8. Add the yogurt a spoonful at a time, stirring well after each addition.
9. Cover the pot and cook on low heat for 15 minutes until the yogurt's water releases.
10. Remove the lid and continue cooking on low, stirring every 10 minutes, for 1 hour.
11. Keep cooking until the onions turn dark brown and the oil separates from the meat.
12. Sprinkle in the garam masala and season with salt.
13. Raise the heat and fry the meat for 5 more minutes, stirring constantly, until almost no liquid remains.
14. Garnish with coriander and sliced ginger before serving.