Ingredients:

• 1 kg – cubed Mutton
• 5 – Cloves of garlic, crushed
• 1 tbsp – chopped Ginger
• 1 cup – Yoghurt
• 3 tbsp – Ghee
• 3 – Cloves
• 1 inch piece Cinnamon
• 1 – black Cardamom
• 4 – green Cardamoms
• 2 – onions, finely chopped
• 1.5 tbsp – ground coriander
• 1 tsp – Garam Masala powder
• 1 tbsp – ground cumin
• 1 tsp – ground fennel
• 1.5 to 2 tsp – Red Chilli powder
• 3/4 cup – Chicken stock
• 1 tbsp – chopped Mint leaves
• 3 tbsp – chopped Coriander leaves

Method:

1. Combine mutton, yoghurt, half the ginger and half the garlic in a bowl. Mix well.
2. Cover and refrigerate overnight.
3. Heat ghee in a large wok, add cinnamon, cloves, black cardamom and green cardamom.
4. Stir-fry 2-3 mins, until they release their aroma.
5. Add onions, remaining garlic and ginger.
6. Stir-fry until onions turn golden in colour.
7. Add coriander, cumin, fennel powder and red chilli powder.
8. Stir-fry for a few more mins.
9. Add yogurt and mutton mixture. Mix well.
10. Add chicken stock, cover and simmer on low heat for 1 to 1.5 hours.
11. Cook uncovered for another 25 mins or until the mutton is tender.
12. Before serving, stir in the garam masala, fresh coriander and mint leaves. Serve hot.