INGREDIENTS


½ to ¾ cup oil
2 lbs mutton, preferably leg meat cut medium-sized
1 teaspoon turmeric
1 teaspoon freshly grated ginger
1 teaspoon chopped garlic
1 teaspoon chili powder
½ to 1 teaspoon crushed red chili
2 large onions, sliced
Salt to taste
Ingredients 2: (for freshly ground garam masala)
½ teaspoon peppercorns (sabit kali mirch)
1 teaspoon coriander seeds
2 to 3 green cardamom (choti elaichi)
1 black cardamom (bari elaichi)
1 cinnamon stick (daal chini)
¼ to ½ teaspoon cloves
¼ teaspoon ground mace (Jawetri)
¼ teaspoon ground nutmeg (Jaifal)
¾ teaspoon black cumin
1 teaspoon white cumin.
Ingredients 3:
½ cup milk
3 tablespoon flour

DIRECTIONS


1. Heat oil in a large pot.
2. Add mutton, turmeric, ginger, garlic, chili powder, crushed red chili, onions and salt.
3. Braise the meat on high heat for 15-20 minutes, stirring constantly.
4. Add 4-5 cups of water (based on the amount of water required) and let the meat simmer for 3-4 hours.
5. In the meanwhile ground black pepper, coriander seeds, green cardamom, black cardamom, cinnamon stick, cloves, mace, nutmeg, black cumin and white cumin.
6. Once the meat is tender, add the ground masala and sauté for a few minutes.
7. Add a little water if required.
8. Stir well, and then add flour dissolved in milk to the curry.
9. Let the curry cook on a low flame for another 1 ½-2 hours, until the meat falls off the bone.
10. Garnish with chopped cilantro, green chili and lemon wedges. Serve with hot naan.