Ingredients:

• 1/2 kg – Mutton pieces of the shoulder
• 200 g – Chana dal
• 250 g – thick Curd
• 5 to 6 tbsp – oil
• 4 – medium onions, chopped
• 2 pieces – Cinnamon
• 2 to 3 Bay Leaves
• 4 – Cloves
• 6 to 7 black pepper Corns
• 1 – big Cardamom
• 5 – green Cardamom
• 2 tsp – Red Chilli powder
• 2.5 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1 tbsp – ginger-garlic paste
• Salt to taste
• Whole Garam Masala
• For Garnishing: 1/2 tsp – Poppy Seeds
• 1/2 tsp – Cumin seed
• 1 – Cloves
• 3 – green Cardamoms
• 6 – whole peppercorns
• 1 stick – Cinnamon

Method:

1. Roast the whole garam masalas (to garnish) lightly on a tawa
2. Dry grind them and keep aside.
3. Heat oil in a non-stick kadai.
4. Add cinnamon, bay leaves, cloves, cardamoms, cinnamon and whole black peppercorns and saute for a few seconds
5. Add the chopped onions, and fry on a low flame till they turn golden brown
6. Add the mutton pieces and salt. Mix well.
7. Pressure cook till one whistle
8. Remove steam, remove the mutton pieces with the water from the onions.
9. To the fried onions add the coriander powder, red chilli powder, turmeric powder and ginger -garlic paste.
10. Mix well and saute on a low flame till the masalas are well blended with the onions
11. Simmer and gradually add the curds, little at a time and keep stirring, saute till oil separates.
12. Add the mutton pieces with the water and mix well.
13. Saute the mutton in the curd mixture on a low flame till the oil separates.
14. Add some water and cook the mutton till done.
15. Pressure cook the chana dal with little salt and sufficient water. Cook the dal till done.
16. Churn the dal a little with a hard blender and add it to the cooked mutton. Mix well.
17. Simmer for few minutes.
18. Evenly sprinkle freshly ground garam masala and garnish with coriander leaves. Serve hot.

Recipe courtesy of Anita Raheja