Mutton – 1 kg.
Whole dry red chillies deseeded – 20 nos.
Onions – 6 large thinly sliced
Garlic paste – 2 tsps.
Curd – 1 cup, beaten.
Elaichi (big) – 8 nos.
Dalchini – 8 sticks.
Bay leaves – 3 nos.
Kashmiri lal mirch powder – 1 tsp.
Ghee – 3/4 cup.
Salt – to taste.
Sugar – 1/2 tsp.
Procedure:
Soak the red chillies in warm water for 20 mts.
Heat ghee in a thick bottomed pan.
Add bay leaves, elaichi and dalchini.
Add the sliced onions and cook till they are translucent.
Add the mutton and mix well. Cook for about 5 mts.
Add the garlic paste and beaten curd. Mix well.
Let it cook on slow fire till the mutton is 3/4 done. (Keep adding a quarter cup of water if its drying too much while cooking)
Add the soaked whole red chillies, kashmiri lal mirch powder and salt.
Add a cup of water and cover and let it cook until meat is tender.
Serve with hot rotis and raita.
